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Print Recipe
Summer Vegetable Salad with Peanuts Recipe
Bright, delicious and healthy salad, of course, if you are not allergic to peanuts. Nuts make the salad taste more savory and satisfying.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Dry the peanuts for about three minutes in a dry pan, shaking them periodically over medium heat. The cooled nuts are released from the husk. By the way, the allergen of peanuts is located in the husk.
    Dry the peanuts for about three minutes in a dry pan, shaking them periodically over medium heat. The cooled nuts are released from the husk. By the way, the allergen of peanuts is located in the husk.
  2. Wash the peppers, clean them, and cut them into thin strips. In the photo, red pepper is sharp.
    Wash the peppers, clean them, and cut them into thin strips. In the photo, red pepper is sharp.
  3. Add the cucumbers cut in half rings.
    Add the cucumbers cut in half rings.
  4. Put the chopped coriander, squeeze out the garlic, add salt, balsamic vinegar, olive oil.
    Put the chopped coriander, squeeze out the garlic, add salt, balsamic vinegar, olive oil.
  5. Mix the salad and send it to the refrigerator for at least 15 minutes to marinate.
    Mix the salad and send it to the refrigerator for at least 15 minutes to marinate.
  6. On a serving plate, put a salad mix, or a mixture of any salad and arugula.
    On a serving plate, put a salad mix, or a mixture of any salad and arugula.
  7. Top with a chilled salad and sprinkle with peeled peanuts.
    Top with a chilled salad and sprinkle with peeled peanuts.

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