Mushroom and cheese salad
0
735
Kitchen
European
Calorie content
158.7 kcal
Portions
4 port.
Cooking time
30 minutes.
Proteins *
9.4 gr.
Fats *
16.9 gr.
Carbohydrates*
4.6 gr.
We offer to prepare a bright vitamin vegetable salad with mushrooms and cheese. The zest of the salad is that the cheese is used in different varieties - and in combination with champignons and walnuts, this gives a rich, voluminous taste. For the basic vegetable mass, we use a combination of greens and cabbage - here you can be creative and add your favorite “vegetation”.
Ingredients
Cooking process
Thinly chop the white cabbage, slightly wrinkle it with our hands to soften it and pour it into a salad bowl. We do the same with red cabbage. We wash the cherry tomatoes, dry them and add to the rest of the ingredients. If the tomatoes are large, you can cut them in halves. If you are using regular tomatoes, cut them into cubes and drain off the juice.
Wipe the champignons with a damp cloth, cut into thin slices. Put the mushrooms in a separate small bowl and fill with lemon juice. Sprinkle with a pinch of salt and ground white pepper, mix gently so as not to break, and let stand for five to ten minutes. After that, put the mushrooms (without the marinade) in a common salad bowl.
Bon Appetit!