- Shrimp - 50 Grams
- tomatoes - 30 Grams
- cabbage color - 25 Grams
- canned corn - 20 Grams
- cucumber - 20 grams
- tomato juice - 20 Grams
- cheese - 10 Grams
- leaf salad - 10 Grams
- greenery - 5 Grams
- vinegar 3% - 2 Gram
- lemon - 1/6 Pieces
- salt - - To taste
- pepper cayenne and black ground - 1 pinch
Shrimp cooked with the addition of vinegar and salt, and then cleaned and cooled. Cauliflower is cooked in salted water and sorted into inflorescences. Corn should be separated from the potting. Tomatoes shredded slices, cucumbers cut into slices, and cheese - thin slices. All the ingredients are neatly laid out on the leaves of the salad, decorated with shrimps. Green and lemon rings. To prepare the sauce you will need chopped greens, salt, pepper (both kinds) and tomato juice. The sauce is served separately from the main course.
Servings: 1