Salad & “Spring “

At the beginning of the spring, our body is particularly "bored" for fresh juicy vegetables and vitamins.

Salad & “Spring “
Salad & “Spring “
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Time: 
15 min.
Portions: 
10 pers.
Complexity: 
Easily
Type of kitchen: 
Cooking method : 
In the oven
Suitable for: 
Lunch
Dinner
Picnic

Ingredients

  • 3 tomatoes
  • 3 cucumber
  • 200 g radishes
  • a bunch of lettuce leaves (100 g)
  • 100 g of sour cream
  • 2 eggs
  • a bunch of green onions (70 g)
  • 1 tsp. lemon juice
  • a few sprigs of parsley and dill
  • salt, pepper to taste

Author: /

Recipe for cooking at home

  1. Wash all the vegetables with greens and salad carefully and let drain off. Eggs pour cold water and put on fire. After boiling, reduce the heat slightly and cook until ready for 10 minutes with a slight boil. Remove the pan from the fire, drain the boiling water and pour boiled eggs with ice water, allow them to cool completely.
  2. Most of the lettuce leaves are picked and put into a bowl. Cut the tomatoes into thin slices, cucumber in semicircles, and radish also with thin slices. Add vegetables to lettuce leaves.
  3. Cut whole greenery with a knife, add to other vegetables.
  4. Salt, pepper, pour lemon juice and season salad to your taste: sour cream, mayonnaise or vegetable oil. Mix, spread on plates (for each put on 1-2 sheets of lettuce) and decorate each serving with lobes of boiled eggs. “Spring” salad is ready, pleasant appetite!
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