Food-Dish-2

Mixed salad

Ingredients for 2 servings:

  • ½ iceberg lettuce
  • ½ zucchini
  • ½ cucumber
  • 1 winter carrot

Preparation method

Wash the iceberg lettuce and cut the lettuce into strips and grate the zucchini with a coarse grater. Peel and slice cucumber, cut the slices into quarters. Grate the carrot. Mix the lettuce and divide it into 2 portions, keep 1 portion in a sealed container in the refrigerator until the next day.

Note

Make this salad tasty by adding ingredients such as feta, olives, dried tomatoes, pickles, smoked fish, canned fish, nuts, avocado, cubes of spicy cheese, egg, pine nuts, melon seeds, sesame seeds, fried bacon or cubes of chicken fillet.

You can make the salad more filling by adding chickpeas, green lentils or kidney beans.

Also consider a variation with grated raw (or cooked) beet or kohlrabi, chinese cabbage, winter purslane, spinach, bok choy, alfalfa, sprouted sprouts.

Salad dressing

Ingredients for 2 servings:

  • 3 tbsp white wine vinegar
  • 6 tbsp extra virgin olive oil
  • Pepper and salt

Put all ingredients in a jar with a lid and shake well before use.

Note

This dressing can be kept in the refrigerator for at least a week. You can make a larger amount in a jam jar with oil and vinegar in the same proportions as in the recipe.

For variety, you can replace the white wine vinegar with balsamic vinegar and add a clove of chopped garlic.

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