Quick morning salad

Salad 17 Last Update: May 09, 2022 Created: May 09, 2022 0 0 0
Quick morning salad
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Quick morning salad

Ingredients

Directions

  1. Take a head of Beijing cabbage and break off 3 leaves from it.
  2. Wash them, tear them carelessly with your hands and put them on a plate.
  3. Take the salted red fish, cut it into pieces about 1.5x1.5 cm. Place on a plate on top of the cabbage.
  4. Cut the processed cheese into cubes, like a fish, approximately 1.5x1.5 cm each. Add to a plate with cabbage and fish.
  5. Peel the hazelnuts, put on the board. Cashews also put on the board to the hazelnuts.
  6. Beat the nuts with a hammer so that they break into pieces of different shapes. Add nuts to the plate with all the ingredients.
  7. Take a lemon, sunflower oil, salt and a deep small bowl.
  8. Squeeze lemon juice into a bowl, pour vegetable oil (the ratio can be 1:2 or 1:3, respectively, or to your liking). Add a pinch of salt and stir the dressing until smooth.
  9. Pour the dressing over the salad. Then mix the salad thoroughly and serve. (You can sprinkle a quick morning salad with rosemary and garnish with lemon wedges and nuts.)
  10. Bon appetit!

Quick morning salad



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Quick morning salad

Ingredients

Directions

  1. Take a head of Beijing cabbage and break off 3 leaves from it.
  2. Wash them, tear them carelessly with your hands and put them on a plate.
  3. Take the salted red fish, cut it into pieces about 1.5x1.5 cm. Place on a plate on top of the cabbage.
  4. Cut the processed cheese into cubes, like a fish, approximately 1.5x1.5 cm each. Add to a plate with cabbage and fish.
  5. Peel the hazelnuts, put on the board. Cashews also put on the board to the hazelnuts.
  6. Beat the nuts with a hammer so that they break into pieces of different shapes. Add nuts to the plate with all the ingredients.
  7. Take a lemon, sunflower oil, salt and a deep small bowl.
  8. Squeeze lemon juice into a bowl, pour vegetable oil (the ratio can be 1:2 or 1:3, respectively, or to your liking). Add a pinch of salt and stir the dressing until smooth.
  9. Pour the dressing over the salad. Then mix the salad thoroughly and serve. (You can sprinkle a quick morning salad with rosemary and garnish with lemon wedges and nuts.)
  10. Bon appetit!

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