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Fresh vegetable salad with cheese and mustard dressing

Fresh vegetable salad with cheese and mustard dressing, Prescriptions, Any category, Any kitchen, Any menu, Vegetarian food, European cuisine, Salads, Salads without mayonnaise

Ingredients portion 2

Fresh coriander to taste

Iceberg lettuce 250 g

Cucumbers 200 g

Cherry tomatoes 200g

Onions 100 g

Dill 1 bundle

Sour cream 4 tablespoons

Garlic 2 cloves

Mustard 1 tablespoon

Parmesan cheese 80g

Cooking instructions 15 minutes

1 Tear the rinsed lettuce leaves with your hands.

2 Add the chopped tomatoes, cucumber and onion.

3 Add the finely chopped parsley and coriander.

4 Grate the Parmesan on a fine grater.

5 In a separate bowl prepare the dressing: mix the grated cheese, minced garlic, sour cream and mustard.

Crab pancakes

6 Dress the salad and mix well. Serve to the table.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .