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Vegetable salad with parmesan

Ingredients

Adjust Servings:

	5 cherry tomatoes
	1 bell pepper
	1 cucumber
	1 tablespoon of parmesan
	dressing
	1 tablespoon of soy sauce
	2 tablespoons of olive oil
	1 teaspoon of lemon juice
	pinch of sugar

Nutritional information

6 g

Protein

30 g

Fat

16 g

Carbs

333

Calories

Vegetable salad with parmesan

Name: Vegetable salad with parmesan
Total time: 5 min
Yield: 1
Cuisine: Italian
Ingredients: cherry tomatoes: 5; bell pepper: 1; cucumber: 1; parmesan: 1 tablespoon of; soy sauce: 1 tablespoon of; olive oil: 2 tablespoons of; lemon juice: 1 teaspoon of; sugar: pinch of

low calorie dish

Features:

Cuisine:

Italian

5 min
Serves 1
Easy

Ingredients

5 cherry tomatoes
1 bell pepper
1 cucumber
1 tablespoon of parmesan
dressing
1 tablespoon of soy sauce
2 tablespoons of olive oil
1 teaspoon of lemon juice
pinch of sugar

Directions

If desired, you can add additional toppings or garnishes to the salad, such as toasted nuts or seeds, fresh herbs like parsley or basil, or croutons for extra crunch.

Steps

Done

preparation

1. Wash the cherry tomatoes, bell pepper, and cucumber under cold running water. Pat them dry with a clean kitchen towel.
2. Slice the cherry tomatoes in half, dice the bell pepper into bite-sized pieces, and slice the cucumber into thin rounds or half-moons.
3. Make the Dressing: In a small bowl, combine the soy sauce, olive oil, lemon juice, and a pinch of sugar. Whisk the ingredients together until well combined. Taste the dressing and adjust the seasoning if necessary.
4. In a large mixing bowl, combine the sliced cherry tomatoes, diced bell pepper, and sliced cucumber. Toss the vegetables together gently to mix.
5. Drizzle the prepared dressing over the salad ingredients in the mixing bowl. Use a spoon or tongs to toss the salad again, ensuring that the vegetables are evenly coated with the dressing. Sprinkle grated Parmesan cheese over the dressed salad. The amount of Parmesan can be adjusted according to your preference.

Enjoy your refreshing and flavorful salad with the tangy soy sauce dressing and the savory touch of grated Parmesan cheese!

Chef Hanna

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IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
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DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
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Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

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Ingredients

Nutritional information

Vegetable salad with parmesan

low calorie dish

Ingredients

dressing

Directions

Steps

preparation

Chef Hanna

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