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Oakland salad

    

Tasty salad with mushrooms and crispy vegetables. Easy to digest, suitable as a main dish.

Cook

No. of servings

2

Ready in

35 min.

Difficulty

low

 

 

balsamic vinegar0.5tbsp½tablespoon
carrots8.75oz250grams
ice salad3.5oz100grams
mushrooms12.25oz350grams
oak leaf lettuce3.5oz100grams
olive oil2tbsp2tablespoon
salt0ozgram
zucchini8.75oz250grams

1. 

olive oil 1 tbsp  carrots 8.75 oz (250 g)

ut smaller carrots into small pieces and fry it on a grill pan with a drop of oil for 5 -10 min (they should remain crisp and sweet).

2. 

zucchini 8.75 oz (250 g)

Cut zucchini into smaller pieces or rings and fry.

3. 

mushrooms 12.25 oz (350 g)

Slice mushrooms into thick slices and fry until golden brown.

4. Serving

oak leaf lettuce 3.5 oz (100 g)  ice salad 3.5 oz (100 g)  balsamic vinegar 0.5 tbsp  olive oil 1 tbsp  salt

Pick oak leaves nad ice salad into large deep place. Sprinkle with balsamic vinegar. Put fried carrots, zucchini and mushrooms on thetop. Season with coarse salt and sprinkle with oil.

Serving

Bon appetit!

 

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