Spring vegetable salad with horseradish in lemon dressing
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 126, total fat 10 G., saturated fats 1 G., proteins 3 G., carbohydrates 7 G., fiber 3 G., cholesterol 0 mg, sodium 454 mg, sugar 4 G.
Calories 126, total fat 10 G., saturated fats 1 G., proteins 3 G., carbohydrates 7 G., fiber 3 G., cholesterol 0 mg, sodium 454 mg, sugar 4 G.
Make a juicy spring salad with fresh snap peas, asparagus, green beans, cucumber, and radish. Blanch all green vegetables (except the cucumber) first to soften them slightly without losing their crunch and juiciness. Once the vegetables turn bright green in boiling water, immediately transfer them to ice water to stop the cooking. A refreshing citrus dressing will make your salad shine!
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:
- 1 tbsp. white wine vinegar
- 1 tbsp. grated horseradish
- 2 tsp lemon extract
- 3 tablespoons extra-virgin olive oil
- 4 cups mixed green peas, snow peas, sugar snap peas, green beans, and/or asparagus
- 2 radishes, thinly sliced (about 1/2 cup)
- 1 cucumber, thinly sliced (about 1 cup)
- 1 tbsp chopped fresh dill
- 2 tbsp fresh mint or pea tendrils
We recommend
Recipes with similar ingredients: radish, cucumbers, pea shoots, creamy horseradish, lemon essence, green beans, asparagus
Cooking the dish according to the recipe:
- Refueling:
Combine white wine vinegar, horseradish, and lemon extract in a bowl and stir. Add olive oil and season with salt to taste. - Bring a large saucepan of water to a boil. Place a bowl of ice water next to the stove and place a colander in the ice water (make sure there's no ice inside the colander). Lightly salt the water.
- Add the vegetables individually to the boiling water and blanch each portion for about a minute; each vegetable should still be slightly crisp. Transfer the vegetables to ice water.
- Drain the vegetables thoroughly and pat them dry. Then transfer to a bowl with the dressing, add the radishes and cucumber, and mix well. Season with salt to taste. Transfer to a serving platter and sprinkle with dill and mint or pea tendrils.
Categories:
Similar recipes
