Oakland salad
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251Tasty salad with mushrooms and crispy vegetables. Easy to digest, suitable as a main dish.
recipe,photo-recipe,carrots,zucchini,mushrooms,oak leaf lettuce,ice salad,Vegetable salads,Gluten-Free,Lactose-Free,Seasonal recipes
Vegetable salads
Categories
Vegetable salads › Gluten-Free › Lactose-Free › Seasonal recipes › Season - Lettuce › Season - Zucchini › Season - Carrot ›Ingredients
Ingredients
| balsamic vinegar | 0.5 7 | tbsp kcal | ½ | tablespoon | |
| carrots | 8.75 113 | oz kcal | 250 | grams | |
| ice salad | 3.5 13 | oz kcal | 100 | grams | |
| mushrooms | 12.25 56 | oz kcal | 350 | grams | |
| oak leaf lettuce | 3.5 13 | oz kcal | 100 | grams | |
| olive oil | 2 264 | tbsp kcal | 2 | tablespoon | |
| salt | 0 ?? | oz kcal | 0 | gram | |
| zucchini | 8.75 45 | oz kcal | 250 | grams |
Recipe
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).
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.
Bon appetit!
