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Multi-coloured vegetable salad with parmesan and honey

Cooking recipes / Top Picks / Salads

2 servings
10 min

Lettuce - 6 pcs., Carrots - 1 pc., Cucumbers - 1 pc., Radish - 5 pc., Cherry tomatoes - 5 pc., Eggs - 6 pcs., Parmesan - 50 gr, Green onions - 100 gr, Olive oil - 4 tbsp, Wine vinegar white - 2 tsp, Honey - 1 tsp, Sesame - 1 tsp, Salt - to taste, Hot ground pepper - to taste

How to make a multi-colored vegetable salad with parmesan and honey? Prepare the ingredients to begin with. Clean the vegetables and greens well and dry with paper towels. You can take eggs not quail, like mine, but chicken, but then cut the amount in half. Boil the eggs hard-boiled, chill and peel off the shells.

Prepare the ingredients for dressing.

For dressing in a separate bowl, mix the vegetable oil, white wine vinegar and honey. Add salt and ground pepper to taste, mix thoroughly. The refueling is ready.

Cut the washed radishes into thin mugs, having previously removed the tips from it. Cut the peeled carrots and skin cucumber using a vegetable cleaning knife with thin, long plates. If there is no such knife, then cut the cucumber into straws, and grate the carrots.

Narvite lettuce leaves with your hands and place on a wide plate.

Top with the carrot and cucumber plates. Try to place them beautifully, curly, so that the salad eventually has a spectacular appearance. Shave the spring onions. Cut the cherry tomatoes into quarters.

Add chopped radishes and green onion to carrots and cucumber (I safely forgot about it).

Cut the peeled quail eggs in half. Place the egg halves and quartered cherry tomatoes on a plate of lettuce.

Parmesan also cut into thin plates or grate and sprinkle the salad over them.

Pour the salad over the prepared dressing, sprinkle with sesame seeds if desired and serve to the table! Enjoy your meal!