Spring Salad
4 servings
30 minutes
The 'Spring' salad is a light and refreshing dish of Russian cuisine that symbolizes the awakening of nature. Its history is linked to the tradition of using fresh seasonal vegetables that give it brightness and freshness. The taste of the salad is a harmony of juicy vegetables, tender eggs, and a tangy sour cream sauce with a hint of vinegar. This salad is perfect for a spring or summer lunch, complementing the main dish or serving as a standalone light snack. It is rich in vitamins and beneficial microelements, making it an excellent choice for healthy eating. The vibrant presentation with contrasting colors of ingredients makes it aesthetically appealing, while the delicate taste leaves a pleasant aftertaste of freshness. The 'Spring' salad is a true hymn to spring on your plate.
1
Chop the washed and dried green salad and place it in a mound in a salad bowl.
- Green salad leaves: 100 g
2
Arrange sliced carrots, tomatoes, potatoes, radishes, cucumbers, and green onions around the salad.
- Carrot: 1 piece
- Tomatoes: 3 pieces
- Potato: 3 pieces
- Radish: 1 bunch
- Cucumbers: 2 pieces
- Spring onion: 50 g
3
Place slices of hard-boiled eggs in the center of the green salad.
- Chicken egg: 2 pieces
4
Make a sauce from sour cream, vinegar, and sugar.
- Sour cream: 7.5 tablespoons
- Vinegar: 1 tablespoon
- Icing sugar: 0.5 teaspoon
5
Slightly salt the salad when serving; serve the sauce separately in a sauceboat.
