Lenten salad with potatoes, cooked according to this recipe, is not a boring vegetarian salad that we usually imagine. The simplest products can be processed and combined so that it turns out, although not a culinary masterpiece, but quite a decent dish for a light dinner, which is quite capable of a novice chef.
- Cooking time: 40 minutes.
- Servings: 2.
Ingredients for fasting salad with potatoes:
- 4 medium sized potatoes;
- 1 head of sweet white onions;
- 250 g red cabbage;
- 1 green chili pod;
- 1 yellow bell pepper;
- 150 grams of green peas;
- a tablespoon with a pile of sunflower seeds, pumpkin and white sesame;
- 120 g of lean mayonnaise;
- a bunch of fresh dill;
- salt, olive oil, fresh greens.
A way of cooking lean salad with potatoes.
Lenten salad with potatoes, cooked according to this recipe, is not a boring vegetarian salad that we usually imagine. Even the simplest products for the fast menu can be processed and combined so that it turns out, although not a culinary masterpiece, but quite a decent dish for a light dinner, which is quite capable of even a novice cook.
We cut the boiled potatoes into small cubes.
While the potatoes are being prepared, blanch the red cabbage. She has an amazing property - she turns blue in boiling water, it is important not to digest it.
So, shred cabbage, put in boiling water, pour a teaspoon of salt, cook for 3 minutes. Then we recline on a colander, after cooling we chop finely.
We cut the big head of a sweet white onion large. We pass for 4 minutes in a well-heated refined olive oil. Onions should be transparent, but not burned: in the salad does not need brown burned pieces.
Green chili pods are cut along. We remove the seeds and the membrane - it is the concentration of the most burning parts of chili.
Yellow pepper is cut into small cubes. Add peppers raw to the texture of the dish was varied.
Green peas recline in a colander or sieve. I rinse it with boiled water to wash off the brine and preservatives.
Cooking seeds. We take any frying pan with a thick bottom, heat well. Since the seeds are of different sizes, we will fry them in turn. First pumpkin seeds, they will turn golden in 3-4 minutes. Sunflower seeds fry for 2 minutes, and the change of white sesame will be ready in half a minute.
Making sauce dressing. Finely chop a bunch of fresh dill. Put in a stupa, add a small pinch of salt, grind. The resulting mass is mixed with mayonnaise.
Now we combine all the ingredients together; it is possible to prepare both cold and warm versions of the dish.
We put sliced potatoes, blanched cabbage, browned onions, roasted seeds and green peas in a salad bowl. To taste, add a small pinch of salt, taking into account the fact that there is salt in the sauce, pour about 10 g of olive oil.
Mix the ingredients.
Immediately lay out on plates, pour sauce, decorate with dill and greens, sprinkle with seeds.
Lenten salad with potatoes ready. Enjoy your meal!
