- Salad leaves - 200 Grams
- Cherry tomatoes - 10-15 pieces
- A bunch of greenery - 1 Piece
- Sweet pepper - 1 piece
- Olive oil - 4 items. spoons
- Mustard - 1 st. a spoon
- Garlic - 1 Tooth
- Lemon (or lime) - 1/2 Pieces
I really love beans and cherry tomatoes, so I cooked mustard salad with these vegetables, but when they are not at hand, I boldly add others - the taste does not deteriorate. So - experiment with the ingredients boldly, since the chip of this salad is mustard dressing. Recipe for mustard salad: 1. In the bowl, mix olive oil, mustard, squeezed garlic and juice of half a lemon. We mix and leave in the side. 2. Beans cook in boiling water for about 5 minutes. Then we take the beans from the boiling water and immediately fill the ice so that the vegetable does not lose its beautiful green color. 3. Pepper is purified from seeds and cores, cut into thin rings. Onions are semirings. Mix in the salad bowl chopped lettuce, pepper and onions. 4. Put the cherry tomatoes cut into quarters. We add in the salad finely chopped parsley, salt, pepper and our mustard dressing. Gently mix - and the salad is ready! If desired, you can sprinkle with grated parmesan cheese. Bon Appetit!
Servings: 3-4