Vegetable Salad Recipe
This amazing salad will fill you with strength for a long time and will not burden you with extra calories, the taste combination will please and be remembered!
Servings
2
Cook Time
15minutes
Servings
2
Cook Time
15minutes
Ingredients
Instructions
  1. Cut the cucumber separately from the skin and core into oblong slices.
  2. Pepper cut into slices the size of a cucumber. I prefer to grate carrots in even strips, but you can cut them into thin strips with a knife.
  3. Cut Peking cabbage into arbitrary pieces, the main thing is to use only tender petals in the salad.
  4. Put it on a plate and make a “pillow” of Peking cabbage.
  5. Spread the vegetables in a circle, alternating colors, since visualization is very important in dietary nutrition, it should turn out not only delicious, but also beautiful!
  6. Sprinkle with freshly squeezed orange juice (or tangerine, but not lemon), if there are no citrus fruits, it is better not to add anything (do not use store-bought juice!). Peel the nuts, chop them, add the herbs and sprinkle the salad.
  7. The final chord of our salad is boiled beans, which are very convenient to store boiled in the freezer. If there are no ready-made beans, then it should be boiled in advance until ready. Add salt at the end of cooking (you can not salt). Ready!
  8. Instead of dressing with olive oil, you can add a poached egg on top, it will be sooo delicious, nutritious and healthy.!
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