Rice salad with spring vegetables

Description

Salads with rice is good because for some family members serve the appetizer, and for other main course. It turns out beautiful, tasty and crunchy.

Ingredients

Figure

0.5 cup
Cucumber

1 piece
The Apium graveolens Dulce

2 piece
Green peas

5 Tbsp
Dill

0.333 coup
Mint

0.333 coup
Beets

1 piece
Water

400 ml
Squid

300 g
Vinegar

1 tsp
Olive oil

3 Tbsp
Sugar

0.333 tsp
Salt
Black pepper

Cooking

Beets grate on a fine grater, cover with water and boil for 5 minutes.

Hot strain the broth and pour it over the squid, cut into rings. I on top of another cover plate to squid is completely submerged in the broth. Leave them for 2-3 hours.

Figure Orient from Mistral to boil, peel the peas.

Squid, discard in a colander and rinse. Celery and cucumbers cut into equal slices.

For dressing mix olive oil, vinegar and sugar. Mix all salad ingredients, add the dill and mint, season with salt and pepper. Pour with the dressing and after 15 minutes of feeding.

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