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Warm Salad “Summer” Recipe

Juicy summer tomatoes, broccoli, baked mushrooms, tender asparagus beans, yes, yes, all this is under garlic dressing! Very tasty salad!

Servings

Cook Time

30minutes

Servings

Cook Time

30minutes

Ingredients

Instructions

To begin with, fry a couple of crushed garlic cloves in a small amount of vegetable oil (I used olive oil), add chopped carrots and onions, fry until the onion is ready.
I used oyster mushrooms, but you can take any mushrooms. Oyster mushrooms gain water very much, it is better not to wash them, but to clean them with a knife, and if they are washed, then very quickly so as not to gain a lot of water. Then slice the mushrooms thinly, add to the vegetables and cook for about 15 minutes until the liquid evaporates.
For dressing, mix olive oil, crushed garlic (2 cloves), salt, lemon juice, white wine vinegar, a mixture of Italian herbs and mustard seeds.
Mix the dressing with chopped tomatoes. Tomatoes are slightly soaked with dressing and give a little juice, both tomatoes and dressing win in taste.
Remove the stalk and hard tip from the asparagus beans and boil it in salted water until soft.
When the mushrooms are ready, put the boiled asparagus beans in a frying pan and fry together for a few minutes.
Broccoli, too, boil until tender in salted water, then discard in a colander, let the liquid drain.
Put the fried mushrooms and green beans on a plate.
Place the broccoli and tomatoes on top, lightly whisk the dressing with a fork and pour it evenly over the salad.