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Print Recipe
Vegetable Salad Recipe
I love this salad: crispy, with improper taste. Came to him on their own, when in refrigerator on one dust fierce all the below products, although here, of course, no discoveries. Make it for Breakfast, though, when you require a vegetable salad on the holiday table, it also would look great, it's so nice out. Suitable as a garnish to fatty meat or poultry. And very convenient to take with you, the main filling put on the bottom, and all the other ingredients do not mix before serving.
Cook Time 5 minutes
Servings
Ingredients
Cook Time 5 minutes
Servings
Ingredients
Instructions
  1. Cut the Apple into thin strips. Peel the carrots and grate them. Finely chop the red cabbage. The iceberg cut/break with your hands at random.
    Cut the Apple into thin strips.
Peel the carrots and grate them.
Finely chop the red cabbage.
The iceberg cut/break with your hands at random.
  2. For dressing mix oil, mustard, salt, pepper, lemon juice (which is easier to do when preparing a salad at the table or going to take. In this case, the dressing mix on bottom of bowl and fall asleep on top of apples).
    For dressing mix oil, mustard, salt, pepper, lemon juice (which is easier to do when preparing a salad at the table or going to take. In this case, the dressing mix on bottom of bowl and fall asleep on top of apples).

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