Some lovers of vegetable delicacies have perfected traditional recipes and learned how to cook salads with tomatoes and mushrooms. The salad turns out juicy, fragrant, delicious.
Defrost the mushrooms and fry in oil until tender. You can add a little salt.
Remove the mushrooms and fry the broccoli and green beans in the same oil, after boiling them in salted water for 2 minutes. Fry over high heat so that the cabbage and beans are crispy.
And now we put all the ingredients in a salad bowl. Pass the garlic through the press, cut the onion into half rings, and cut the tomatoes into halves. Drizzle with olive oil.
Season with salt and pepper and add balsamic to taste. The salad is ready!
