Description
Spicy, spicy salad, perfectly preserved in the refrigerator. For more flavor, let stand for 30 minutes and it will delight you with interesting, perhaps a new combination of different flavors.
Ingredients
-
Soy sauce
1 Tbsp
-
Olive oil
3 Tbsp
-
Lemon juice
1.5 Tbsp
-
Maple syrup
1 tsp
-
Garlic
1 tooth
-
Oregano
0.5 tsp
-
Mustard
1 tsp
-
Peppers red hot chilli
-
Salt
-
Broccoli
200 g
-
Sundried tomatoes
0.25 cup
-
Red onion
0.5 piece
-
Cheese
0.25 cup
-
Almonds
0.25 cup
Cooking
Lemon juice, garlic skip through the press. Combine all the ingredients for the filling in a bowl and whisk.
Broccoli wash, disassemble on sivetice and cut into slices. Throw in boiling water for one minute (not more). Broccoli should remain crunchy. Drain the water and cool down completely. If you like raw broccoli, you can make a salad with raw and not omit them in boiling water.
Cut onion finely. Sun-dried tomatoes cut into small pieces.
To connect broccoli, tomatoes, onions, add dressing and mix well.
Cheese crumble. Add cheese and almonds to the salad and stir again.
Astarte salad can be adjusted to your taste, adding the dressing a little more or a little less red pepper. If you don't like spicy food, red pepper can be replaced with a pinch of black ground.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.