Warm Salad Recipe
A warm salad with a very spicy taste, lots of greens, slightly crispy vegetables, mushrooms and chicken is a full-fledged source of vegetable protein. It is very good as a main course for dinner – light and at the same time satisfying, if you want a salad as a side dish – it is fine and cold. There is always a place for this salad at a picnic.
Servings
3
Cook Time
30minutes
Servings
3
Cook Time
30minutes
Ingredients
Instructions
  1. Cut the onion into half rings, pour in 1 tbsp. soy sauce, balsamic vinegar, add sugar and lightly mash with your hands – set aside.
  2. Cut the zucchini into cubes – do not peel the skin, oyster mushrooms in large pieces, prepare boiled chickpeas.
  3. In 2 tablespoons of olive or vegetable oil over high heat, quickly fry oyster mushrooms and zucchini – the vegetables should remain crispy, pour in 1 tablespoon of soy sauce and 1 tsp of teriyaki, mix, 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.
  5. Fry the chickpeas in a frying pan in 1 tablespoon of olive or vegetable oil, put them to the vegetables, add herbs, chili pepper, pickled onions with marinade, ground black pepper and pickled cucumbers.
  6. Mix and adjust to your taste.
  7. Ready!
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