Corn salad with herbs and pine nuts – a detailed recipe cooking. 
Photo of the dish:Kat Toytch Time: 15 min. 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:
- 4 tbsp. Corn salad or salad mixture of young herbs
- 1/2 tbsp. parsley leaves
- 1/2 tbsp. basil leaves
- 1/4 Art. fresh herbs (chives, chervil, tarragon or dill)
- 2 tbsp. l red wine vinegar
- 1/4 Art. olive oil
- Coarse salt and freshly ground black pepper
- 1/4 Art. pine nuts or chopped almonds, fry
Recipes with similar ingredients: corn salad, salad mixture mezklan, parsley, basil, chives, chervil, tarragon, dill, wine vinegar, pine nuts, almonds
Recipe preparation:
- In a large bowl, mix the lettuce leaves of corn, parsley, basil and fresh greens. Mix vinegar, olive oil in a separate bowl, salt and pepper to taste.
- Add dressing to salad, mix gently and sprinkle nuts.
