Mushroom and Orange Salad

Ingredients

4 oranges

500 g mushrooms

3 bell peppers

300 g cheese

Mayonnaise

Mustard

Sesame seeds

Wash the oranges and cut them in half. Carefully scoop out the pulp from the rinds and cut into pieces. The rinds in this salad serve as serving plates.

You can use fresh, frozen, or canned mushrooms. Slice them and fry them until golden brown in a preheated frying pan with a little vegetable oil, adding a little salt. Let the mushrooms cool.

Wash the bell peppers, remove the seeds, and cut into small cubes. You can use peppers of different colors.

Grate the cheese on a coarse grater. Mix all ingredients in a bowl, season with mayonnaise and mustard to taste. Spoon the salad into orange peels and sprinkle with sesame seeds.

Enjoy!

Cabbage Salad



Ingredients

Cabbage 1/2 head

Carrot 1

Parsley 1/4 cup

Green onion

Dried cranberries 1/4 cup

Sunflower seeds 1/4 cup

White wine vinegar 1/4 cup

Dijon mustard 1 tbsp

Ginger 1 tbsp

Chili sauce 1/2 tsp

Salt 1/2 tsp

Ground black pepper 1/4 tsp

Grate or finely chop all the vegetables and place them in a large salad bowl. Mix well, then mash with your hands. In a separate bowl, combine the vinegar, ginger, chili sauce, salt, pepper, and mustard. Whisk well and pour the sauce over the vegetables. Squeeze the vegetables with your hands and let them marinate in the refrigerator for a couple of hours.

Enjoy!

Tomato Salad with Arugula and Olives

Ingredients

1000 g Tomato

1 bunch Arugula

Olives

Olive oil

Sea salt

Wash and slice the tomatoes. Place in a salad bowl. Tear the washed and dried arugula by hand and add to the tomatoes along with the olives. Drizzle with olive oil, season with salt, and toss thoroughly.

Enjoy!

Roasted Radish Salad

Ingredients

6 radishes

1.5 tbsp olive oil

150 g blue cheese

Lettuce

2 tbsp sunflower seeds

1 tbsp balsamic vinegar

1/4 tsp salt

1/8 tsp ground black pepper

Wash and dry the radishes. Quarter them and toss with 1 tablespoon olive oil, vinegar, salt, and pepper. Place on a baking dish and bake at 180°C for 20-25 minutes, until the radishes are tender.

Rinse the lettuce leaves, arrange them on a dish or in a salad bowl, and drizzle with ½ tablespoon olive oil. Top with radishes, crumble cheese, and sprinkle with toasted, peeled sunflower seeds.

Enjoy!

Mimosa Salad

Ingredients

200g saury in oil

300g potatoes

200g carrots

150g onions

4 eggs

salt

mayonnaise

Boil the potatoes and carrots until tender. Cool and peel. Finely chop the onion. Pour boiling water over it, let it sit for 10 minutes, then drain the water. Rinse the onion in cold water (this is to prevent the onion from becoming bitter).

Grate the carrots on a fine grater. Grate the potatoes on a fine grater. Separate the whites from the yolks. Grate the whites on a fine grater. Grate the yolks on a fine grater. Drain the oil from the fish and mash the fish with a fork.

Lay the following ingredients in the bottom of a salad bowl:

fish, mayonnaise; Egg whites, mayonnaise;

carrots, mayonnaise;

onions;

potatoes, a little salt, mayonnaise;

yolks.

Bon appétit!

Cross stitches pattern

 

Cross stitches pattern