Fresh vegetable salad
Votes: 2
Time: 15 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 120, total fat 10 G., saturated fats 1 G., proteins 2 G., carbohydrates 8 G., fiber 2 G., cholesterol 0 mg, sodium 392 mg, sugar 5 G.
Calories 120, total fat 10 G., saturated fats 1 G., proteins 2 G., carbohydrates 8 G., fiber 2 G., cholesterol 0 mg, sodium 392 mg, sugar 5 G.
When ripe, flavorful summer vegetables are in season, sometimes the best way to prepare them is to enjoy them fresh, not cook them at all. This salad features raw zucchini (both zucchini and yellow squash), button mushrooms, and yellow beets. All the vegetables and mushrooms are sliced paper-thin using a mandoline or vegetable peeler and dressed with a vinaigrette made from champagne vinegar, honey, and Dijon mustard. The raw salad is bright, crisp, and refreshing, packed with vitamins. It's perfect for picnics and travel: the vegetables marinate in the dressing for an even better flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Salad
- 1 zucchini, cut into 5cm segments.
- 1 yellow zucchini, cut into 5cm segments.
- 4 small yellow beets, peeled
- 3 large champignons
- 1/3 cup chopped fresh chives, chervil, and/or tarragon
Vinaigrette dressing
- 1 tbsp finely chopped shallot
- 1.5 tsp Dijon mustard
- 1.5 teaspoons of honey
- 3 tablespoons champagne vinegar
- 1/4 cup extra-virgin olive oil
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Recipes with similar ingredients: zucchini, yellow zucchini, beet, champignon mushrooms, chives, tarragon, champagne vinegar
Cooking the dish according to the recipe:
- Prepare the vinaigrette dressingIn a bowl, combine the shallots, mustard, honey, vinegar, 3/4 teaspoon salt, and black pepper to taste. Stir in the olive oil.
- Slice the zucchini thinly lengthwise (use a mandoline or vegetable peeler), then thinly slice the beets and mushrooms. Drizzle with the vinaigrette and toss. Sprinkle with chives, chervil, and tarragon. Season with salt and pepper to taste.
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