A bright, tasty and interesting salad. A good alternative to everyone's favorite vinaigrette. It can be served as an independent dish, or as a side dish for meat or fish.
Ingredients:
- Beans in their own red juice - 1 can (200 g);
- Sweet apples - 125 g;
- Fresh beets - 80 g;
- Peking cabbage - 350 g;
- Salt and granulated sugar;
- Fresh radish - 150 g;
- Bulgarian red pepper - 120 g;
- Green peas - 120 g;
- Canned corn - 120 g;
- Fresh cucumber - 120 g;
- ½ fresh lemon;
- Quail egg - 3 pcs;
- Olive oil - 25 g;
- White grape table wine - 15 g;
- Any fruit vinegar - 10 g.
Preparation:
- Put canned peas, beans and corn into a prepared bowl and mix so that the food is evenly distributed among themselves.
- Wash the apples. Cut out the core with seeds, peel off the peel and cut off the tail. Cut the apples into thin slices and transfer to a separate bowl.
- Squeeze juice from half a fresh lemon directly onto apple slices (so that they do not darken) and mix. Lemon juice should hit all the apple slices.
- Peel the beets and cut into cubes. Add to a bowl with apples.
- Wash and chop the Chinese cabbage. Transfer to a separate auxiliary container. Salt and sugar.
- Wash the radishes and cut off the stalk. Cut into thin slices. Add to apples and stir.
- Wash the pepper, remove seeds and stalks. Cut into strips no more than 25 mm long. Add to a bowl of Chinese cabbage.
- Wash the cucumber, cut off the ends and cut into semicircles. Transfer to a bowl with Chinese cabbage and pepper, stir.
- Prepare a salad dressing. Mix oil, wine and vinegar.
- Peel the quail eggs and cut in half.
- Put salad from auxiliary bowls into prepared portioned plates, evenly distributing their contents into portions. Put half a quail egg in the middle of the plate. On it a mixture of Chinese cabbage, pepper and fresh cucumber. Next, peas, beans and corn are mixed. And finally, beets with radishes and apples. Pour the dressing over the salad.
