I came up with this salad on a summer Sunday at the dacha, where from the products there were only a jar of last year's mushrooms, the remnants of wine from kebabs, and seasonings. Without thinking twice, the rest of the ingredients were collected in the garden in no particular order. However, the result exceeded all expectations and was hot on the heels recorded in the recipe book.
It is necessary
- - green beans - 300 grams;
- - cauliflower - 200 grams;
- - pickled mushrooms - 150 grams;
- - large fleshy tomato - 1 piece;
- - multi-colored bell pepper - 1 piece of each color;
- - fresh dill - 1 bunch;
- - white onion - 1 head;
- - garlic - 1 clove;
- - lemon juice - 3 tablespoons;
- - red wine - 3 tablespoons;
- - pepper and salt - according to preference.
Instructions
Step 1
First, you need to prepare the vegetables. To do this, boil whole green beans and cauliflower separately in salted boiling water. Then drain the water and let them cool down.
Step 2
Wash the tomato and peppers. Remove the stalk and seeds from the latter. Rinse the mushrooms from the marinade and cut in half. Tomato diced, and peppers in rings and strips. Cut the cooled beans into 2 cm pieces, disassemble the cabbage into inflorescences.
Step 3
Put all prepared vegetables and mushrooms in a deep salad bowl, mix and sprinkle with chopped dill.
Step 4
Now you need to prepare the dressing. To do this, grate the onion into a bowl on a fine grater, squeeze the garlic to it, add lemon juice and wine. Season with pepper and salt, stir.
Step 5
Add the dressing to the salad and shake gently several times. Refrigerate for an hour to soak the vegetables. Then the perfect dish for a hot summer is ready.
