| Cook Time | 20 minutes |
| Servings |
Ingredients
- 1 piece Zucchini
- 150 gram Prunes
- 1 clove garlic
- 0.5 teaspoons Vinegar
- 2 tablespoons olive oil
- 1 tablespoon Soy sauce
- 1 teaspoon Sesame
- 2 tablespoons Berry (I have frozen cranberries)
- 2 tablespoons Carrots (Korean, ready)
- Lettuce leaves
- Black pepper, salt (to taste)
Ingredients
|
|
Instructions
- Zucchini wash, dry, remove the stalk. Cut the plates, lightly fry in a pan in oil. The finished plate of zucchini to put on a paper towel to remove excess oil.
- Prunes cut into slices.
- Garlic skip through the press and mix with the prunes.
- For refueling, combine 1 tablespoon olive oil with 0, 5 tsp wine vinegar, 1 tablespoon soy sauce with a pinch of salt and pepper, beat.
- Pour the dressing into a bowl of prunes and stir.
- In a salad bowl or ice cream dish lay out lettuce leaves, then the zucchini, prunes, Korean carrot and decorate with berries, let stand 10 minutes sprinkle with sesame seeds.
(No Ratings Yet)
Loading...
Leave a Reply