| Cook Time | 30 minutes |
| Servings |
Ingredients
For salad
- 3 pieces Beet
- 1 piece Carrot
- 2 pieces Potato
- 1 piece Onion red
- 1 clove garlic
- 2 pieces Marinade cucumber
- 150 gram Corn (canned)
- 3 twigs Dill
For dressing
- 2 tablespoons Soy sauce
- 2 tablespoons Sunflower oil
- 1/8 teaspoons Salt
- 1/8 teaspoons Red hot pepper
- 1 teaspoon Mustard
Ingredients
For salad
For dressing
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Instructions
- For vinaigrettes vegetables cook "in skins" in advance. Cut vegetables finely, arbitrarily. Put in a salad bowl where you can mix everything well. Spread from a jar of corn, dill, onion and garlic finely chop. Mix everything.
- We're refueling. In a bowl pour the oil and soy sauce, pepper and salt to taste. I beet vinaigrette I like to fill the dressing with the addition of soy sauce sweet. If you want to go for the gusto, add the mustard, dining room, or even better - Dijon. I didn't add mustard today. All thoroughly mix.
- Dress with the vinaigrette. Taste for salt and if anything, doselevel. Cover with a lid and give a little stand in the refrigerator. Although you can eat at once.
- Ready!
