Two Salads for a Hearty Afternoon Snack

Salad 742 Last Update: Feb 23, 2021 Created: Feb 20, 2021 0 0 0
Two Salads for a Hearty Afternoon Snack
  • Serves: 4 People
  • Prepare Time: 15 mins
  • Cooking Time: 15 mins
  • Calories: -
  • Difficulty: Easy
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Children can hardly stand without food from lunch to dinner and begin to chew dry food whatever they see. To avoid this, offer your child an afternoon snack. Vegetables, fruits, cottage cheese, fresh cheese are an excellent choice: hearty, healthy, and tasty.

Ingredients

Directions

  1. Peel the carrots and grate on a fine grater. Remove the seeds from the dates and cut the flesh into small pieces.
  2. Peel off the orange. Using a sharp knife, cut out slices between the films, save the juice that flows out. Cut the orange fillet into medium pieces.
  3. In a bowl, combine orange and lemon juice with honey, add carrots and stir. Add oranges and dates and pour the sour cream over the salad.
  4. Slice the zucchini lengthwise into 5mm thick slices, then chop across the strips. Chop a clove of garlic.
  5. Heat olive oil in a skillet and saute the zucchini and garlic over medium heat, 3-4 minutes. Remove from heat.
  6. For dressing, mix lemon juice and 1 tbsp. l. olive oil. Cut the Adyghe cheese into cubes and mix with the courgettes. Pour the dressing over the salad and sprinkle with Parmesan.

Two Salads for a Hearty Afternoon Snack



  • Serves: 4 People
  • Prepare Time: 15 mins
  • Cooking Time: 15 mins
  • Calories: -
  • Difficulty: Easy

Children can hardly stand without food from lunch to dinner and begin to chew dry food whatever they see. To avoid this, offer your child an afternoon snack. Vegetables, fruits, cottage cheese, fresh cheese are an excellent choice: hearty, healthy, and tasty.

Ingredients

Directions

  1. Peel the carrots and grate on a fine grater. Remove the seeds from the dates and cut the flesh into small pieces.
  2. Peel off the orange. Using a sharp knife, cut out slices between the films, save the juice that flows out. Cut the orange fillet into medium pieces.
  3. In a bowl, combine orange and lemon juice with honey, add carrots and stir. Add oranges and dates and pour the sour cream over the salad.
  4. Slice the zucchini lengthwise into 5mm thick slices, then chop across the strips. Chop a clove of garlic.
  5. Heat olive oil in a skillet and saute the zucchini and garlic over medium heat, 3-4 minutes. Remove from heat.
  6. For dressing, mix lemon juice and 1 tbsp. l. olive oil. Cut the Adyghe cheese into cubes and mix with the courgettes. Pour the dressing over the salad and sprinkle with Parmesan.

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