This salad recipe can be called Easter and exclusively spring. The dish is colorful, one serving contains a daily dose of useful pantothenic acid. In other words, this dish contains a lot of vitamin B5, which promotes wound healing and rapid hair growth. You can use low fat yogurt to make it to further reduce calories.
It is necessary
- - champignons - 75 g;
- - garlic - 1 clove;
- - sesame oil - 1 tsp;
- - mustard - 1 tsp;
- - yogurt - 150 g;
- - pine nuts - 1 tablespoon;
- - pepper and salt;
- - sun-dried tomatoes - 3 pcs;
- - broccoli - 500 g;
- - eggs - 3 pcs.
Instructions
Step 1
Cook the hard-boiled eggs for 10 minutes. Then rinse them with cold water and peel them. Leave them to cool while rinsing and chopping the broccoli into florets. Cut the tomatoes into thin strips.
Step 2
Boil broccoli in salted water over medium heat for 5 minutes. Drain them, fry the broccoli and previously chopped tomatoes in vegetable oil. Three minutes will be enough for this procedure. Fry the pine nuts in a dry frying pan and pour into a plate and leave to cool.
Step 3
Mix mustard, pepper, salt and yogurt together. Peel the garlic and squeeze it into the sauce, stir well. Peel and cut the mushrooms into thin slices.
Step 4
Combine yoghurt sauce, broccoli, tomatoes, and mushrooms. Let the mixture sit for 10 minutes. Cut the eggs into boats and mix them with the salad. Garnish the egg salad with pine nuts and serve.
