The recipe for a vegetarian salad from the chef. The salad consists from baked porcini mushrooms, boiled eggs, green beans, fried tofu and lettuce. The salad is seasoned with dressing from ingredients included in the salad with the addition of olive oil and yogurt. Served with boiled beets, ripe parmesan and seeds sunflower. Nutritional value of one serving: (4 total) Calories 416, total fats 28 g., saturated fats g., proteins 24 g., carbohydrates 21 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Photo of the dish: ДжастинWalker Time: Easy Difficulty: Easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr porcini mushrooms, peeled and cut in half
- 110 gr. hot cheddar cheese, chopped into strips
- 225 gr. yellow bean beans
- 12 tbsp. a mixture of green leaf salads (approximately 340 gr.)
- 2 prepared beets, chopped into strips
- 3 tbsp. l extra virgin olive oil
- Coarse salt and freshly ground pepper
- 4 eggs
- 3 tbsp. l and 1 tsp red wine vinegar
- 110 gr. smoked or toasted tofu
- 1/3 Art. skim yogurt
- 2 tbsp. l peeled fried salted sunflower seeds
Recipes with similar ingredients: porcini mushrooms, cheddar cheese, beans green, tofu, yogurt, wine vinegar, lettuce, lettuce, beets, eggs, sunflower seeds
Recipe preparation:
- Preheat the oven to 230 degrees. Mix the mushrooms on a baking sheet, 2 tbsp. l olive oil, 1/4 tsp salt and pepper to taste. Bake for 12 minutes until the mushrooms turn golden and soft.
- In the meantime, put the eggs in a pan and fill with cold water. Bring to a boil. Add wax beans and remove from heat. Cover and let stand for 10 minutes. Drain the water, eggs and beans rinse under cold water. Shell and cut eggs into 4 parts, set aside. In a medium bowl, mix the beans with 1 tsp vinegar and 1 pinch of salt and pepper. 3/4 tofu chop straws.
- Prepare salad dressing: in a food processor mix 1/3 of the mushrooms, the remaining tofu, 3 tbsp. l vinegar and 1 tbsp. l olive oil, yogurt, 3/4 tsp salt and pepper to taste. Mixture grind until mashed. Mix with lettuce, salt and pepper. Arrange the salad in plates. Put it on top the remaining mushrooms, tofu, eggs, beans, beets, cheese and seeds. Salt and pepper.
