Light salad with marinated champignons
2 servings
15 minutes
A light salad with marinated mushrooms is an exquisite combination of freshness and spiciness, perfect for a light dinner or festive table. Russian cuisine, known for its simple yet rich flavors, has gifted us this salad that harmoniously combines crispy lettuce leaves, sweet bell peppers, the sharpness of red onions, and the tenderness of marinated mushrooms. Dressed with balsamic vinegar and olive oil, it acquires a refined sweet-sour note complemented by the aroma of pepper mix. This salad not only refreshes but also fills the body with beneficial vitamins while remaining light and airy. Ideal as a standalone dish or as an accompaniment to main meat or fish delicacies.
1
Wash the lettuce leaves and leave them in a colander to drain the water.
- Green salad leaves: 1 bunch
2
Cut the washed bell pepper into strips. Slice the red onion into half rings. Cut the mushrooms in half. Tear or roughly chop the lettuce leaves.
- Bell pepper: 1 piece
- Red onion: 1 head
- Canned mushrooms: 100 g
- Green salad leaves: 1 bunch
3
Mix all ingredients, dress with balsamic vinegar, olive oil, salt, and pepper to taste.
- Olive oil: 2 tablespoons
- Balsamic vinegar: 1 teaspoon
- Sea salt: pinch
- Mixed peppercorns (four peppers): pinch
