https://dishmagazine.com

Home
Salads
Lettuce and tomato salad

Ingredients

Adjust Servings:

	2 tomato
	3-5 lettuce leaves
	1 tablespoon of olive oil
	a pinch of sugar
	to taste salt
	2 teaspoons of fresh lemon juice

Nutritional information

3 g

Protein

14 g

Fat

13 g

Carbs

182

Calories

Lettuce and tomato salad

Name: Lettuce and tomato salad
Total time: 5 min
Yield: 1
Cuisine: European
Ingredients: tomato: 2; lettuce leaves: 3-5; olive oil: 1 tablespoon of; sugar: a pinch of; salt: to taste; fresh lemon juice: 2 teaspoons of

Features:

Cuisine:

European

5 min
Serves 1
Easy

Ingredients

2 tomato
3-5 lettuce leaves
1 tablespoon of olive oil
a pinch of sugar
to taste salt
2 teaspoons of fresh lemon juice

Directions

Lettuce and tomato salad is a refreshing and original salad, easy to prepare. You can also add herbs, garlic croutons or cheese to the salad to make the salad more filling.

Steps

Done

preparation

1. Wash and cut the tomatoes, I chose yellow ones, they are sweeter.
2. Tear the lettuce leaves with your hands.
3. Pour olive oil, lemon juice, sugar and salt over your salad, mix well so that the vegetables are soaked in the dressing.

Enjoy your refreshing and flavorful salad!

Chef Hanna

Vegan vegetable stew

Basil ginger lemonade

246

Dish Magazine

Quick recipes for every day

Dish Magazine is in Washington, United States.

2 months ago

Georgian Khinkali (juicy dumplings recipe)
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.
2. Add water to the filling. Mix well until smooth.

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.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

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.

More recipes you can find #food #meala#mealprepm#dinnerd#recipe##georgianfoodn#dumplings #georgianfood #dumplings ... See MoreSee Less

View on Facebook

View Comments

Likes: 1
Shares: 0
Comments: 0

Comment on Facebook

Share it on your social network:

Ingredients

Nutritional information

Lettuce and tomato salad

Ingredients

Directions

Steps

preparation

Chef Hanna

Related Recipes: