Description
Healthy and delicious salad that can easily replace a dinner. With Brussels sprouts I've only known him for the last few years (have never had a chance to try), learned about its benefits, now I try to cook pomace, especially because it is tasty and the salads and hot dishes. Brussels sprouts are low in calories, contains fiber, iron, phosphorus, potassium, b vitamins, provitamin A. Its use reduces the risk of cancer and cardiovascular diseases. Very rich in vitamin C. does Not contain sodium and cholesterol. Expectant mothers recommended as a source of folic acid, which is essential for the proper development of the nervous system and reduces the risk of birth defects in children. Solid benefits! BUT Brussels sprouts should not be used for people suffering from bowel diseases and with increased acidity of the stomach.
Ingredients
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150 g
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1 handful
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400 g
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150 g
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4 Tbsp
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1 tsp
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20 g
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1 piece
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0.5 piece
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Cooking
Head cabbage clear from the upper leaves, rinsed, cut into 4 pieces. Tomatoes wash. Peppers - I had green and red is simply crushed under the pressure.
Rye bread cut into fairly large pieces and dry it in a hot oven.
Pine nuts lightly fry in a dry pan.
The cabbage, pour hot salted water, bring to a boil and cook for 7-10 minutes (it should not become soft).
The water is drained, immediately fill with cold water (the cabbage will stay green) and recline on a sieve to drain.
Cabbage gets dry a bit, put it in a bowl, add quarter-cut tomatoes, podsalvage to taste.
The bread by this time too dried up, add it to the vegetables.
For the filling mix the olive oil, herbes de Provence, salt to taste, finely chopped rosemary and sun-dried tomatoes, juice of half a lemon. All whip.
Dressed the salad, gently mix, taste for taste: what's missing - add.
Put in a bowl, sprinkle with pine nuts and coarsely ground multi-colored pepper. All!
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