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Cauliflower salad with sweet pepper beetroot
4 servings
Divide the cauliflower into separate small stokers, rinse and put in salted boiling water. Cook the cabbage until tender, but so that it remains strong. Drain the water. Mix the cauliflower with the green pepper and beetroot. Pour vinegar, olive oil into the mixer (or bottle), put salt and pepper there and beat well. Pour dressing over the salad. Before serving, the salad should stand for 30 minutes at room temperature.
Divide the cauliflower into separate small stokers, rinse and put in salted boiling water. Cook the cabbage until tender, but so that it remains strong. Drain the water. Mix the cauliflower with the green pepper and beetroot. Pour vinegar, olive oil into the mixer (or bottle), put salt and pepper there and beat well. Pour dressing over the salad. Before serving, the salad should stand for 30 minutes at room temperature.
olive oil - 0.5 cups, or corn oil - 0.5 cups, beets - 0.5 cups, cauliflower - 1 head, salt - 1 teaspoon, vinegar - 3 tbsp. spoons, ground black pepper - 0.75 teaspoons, bell green pepper - 0.5 cups
