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Onion and olive salad

Onion and olive salad, Prescriptions, Any category, Any kitchen, Any menu, Salads, Vegan food, Vegetable salads, Bulgarian cuisine

Ingredients portion 4

Onions 400 g

Olives 200g

Salt to taste

Vinegar to taste

Vegetable oil 2 tablespoons

Cooking instructions 30 minutes

1 Peel the onion and cut into thin half rings. Place in a bowl and salt. Then add the vegetable oil and vinegar to taste.

2 Chop the olives and add to the onions. Mix well.

Cheese pancakes with herbs

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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 .