Salad "Bright Weekdays"

2 servings

20 minutes

The 'Bright Weekdays' salad is a true symphony of fresh flavors, combining the tender texture of white asparagus, juicy cherry tomatoes, and crunchy mini corn cobs. This European salad embodies lightness and freshness, perfect for weekdays when you want to fill your meal with vibrant colors. The light acidity of wine vinegar combined with the softness of olive oil gives the dressing a special sophistication, while aromatic mushrooms add depth to the flavor. Garnished with fresh raspberries, this salad not only pleases the eye but also surprises with a delicate balance of sweetness and freshness. It works wonderfully as a standalone dish or as a side to light protein snacks.

Energy value per serving

• Calories: 126.2
• Proteins: 4.7g
• Fats: 6g
• Carbohydrates: 13.5g

Ingredients

• Canned mini corn on the cob: 70 g
• Fresh champignons: 70 g
• Cherry tomatoes: 7 pc
• White asparagus: 100 g
• Green salad: 4 stem
• Raspberry: 10 pc
• Olive oil: 1 tsp
• Wine vinegar: 0.5 tsp

Cooking steps

1. Cut the corn cobs into several pieces.

   Required ingredients:

   • Canned mini corn on the cob: 70 g

2. Slice the mushrooms thinly and fry for 4-5 minutes.

   Required ingredients:

   • Fresh champignons: 70 g

3. Cut large pieces of asparagus into smaller parts.

   Required ingredients:

   • White asparagus: 100 g

4. Cut cherry tomatoes into 4 pieces.

   Required ingredients:

   • Cherry tomatoes: 7 pieces

5. Mix olive oil and wine vinegar for dressing.

   Required ingredients:

   • Olive oil: 1 teaspoon
   • Wine vinegar: 0.5 teaspoon

6. Place all prepared ingredients on washed and dried lettuce leaves. Top with raspberries for decoration. Dress with sauce and serve.

   Required ingredients:

   • Green salad: 4 stems
   • Raspberry: 10 pieces