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.
1
Cut the corn cobs into several pieces.
- Canned baby corn: 70 g
2
Slice the mushrooms thinly and fry for 4-5 minutes.
- Fresh button mushrooms: 70 g
3
Cut large pieces of asparagus into smaller parts.
- White asparagus: 100 g
4
Cut cherry tomatoes into 4 pieces.
- Cherry tomatoes: 7 pieces
5
Mix olive oil and wine vinegar for dressing.
- 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.
- Green salad leaves: 4 stems
- Raspberry: 10 pieces
