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Print Recipe
Warm Salad Recipe
Warm salad with a very spicy taste, a lot of greens, slightly crispy vegetables, mushrooms and chickpeas - a full source of vegetable protein. Very good as a main course for dinner-light and at the same time hearty, if you want a salad as a side dish - it is beautiful in the cold as well. There's always room for this salad at the picnic.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Chop the onion half rings, pour 1 tbsp of soy sauce, vinegar, balsamic vinegar, add sugar and slightly mash with your hands - set aside.
    Chop the onion half rings, pour 1 tbsp of soy sauce, vinegar, balsamic vinegar, add sugar and slightly mash with your hands - set aside.
  2. Cut zucchini cubes-the skin is not cleaned, oyster mushrooms in large pieces, prepare boiled chickpeas.
    Cut zucchini cubes-the skin is not cleaned, oyster mushrooms in large pieces, prepare boiled chickpeas.
  3. In 2 tablespoons of olive or vegetable oil on high heat quickly fry oyster mushrooms and zucchini - vegetables should remain crispy, pour 1 St l soy sauce and 1 h l teriyaki, stir, hold for a minute and remove from the stove.
    In 2 tablespoons of olive or vegetable oil on high heat quickly fry oyster mushrooms and zucchini - vegetables should remain crispy, pour 1 St l soy sauce and 1 h l teriyaki, stir, hold for a minute and remove from the stove.
  4. Put the vegetables in a salad bowl, add the chopped tomatoes to the hot vegetables.
    Put the vegetables in a salad bowl, add the chopped tomatoes to the hot vegetables.
  5. Fry chickpeas in a pan in 1 tablespoon of olive or vegetable oil, put to vegetables, add greens, chili, pickled onions with marinade, black pepper and pickled cucumbers.
    Fry chickpeas in a pan in 1 tablespoon of olive or vegetable oil, put to vegetables, add greens, chili, pickled onions with marinade, black pepper and pickled cucumbers.
  6. Mix and adjust to your taste.
    Mix and adjust to your taste.
  7. Ready!
    Ready!

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