This summer salad that can be modified by experimenting with ingredients worth preparing closer to the harvest season. Everything what you will find in your garden or on the counter of the farmers market – gather in this vitamin salad. Broccoli must be very young and soft, potatoes, like string beans, must have a thin skin. And cherry tomatoes on a branch should exude a garden scent. Homemade Ranch Sauce Popular On US territory as a salad dressing and dip, will raise вкус блюда на новый уровень. 
Time: 30 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Salad
- 230 gr. small red potatoes cut in half
- 1 tbsp. fresh corn kernels (from 2 ears)
- 1 tbsp. chopped fresh green green or waxy beans
- 1 tbsp. small broccoli inflorescences
- 1 tbsp. cut cherry tomatoes in half
- 1 peeled cucumber, chopped
- Ranch sauce, recipe included
- 4 tbsp. assorted torn greens (e.g. arugula, romaine and watercress)
- 1 tbsp. seedlings, for example, alfalfa, broccoli, radish or peas (optional)
- Young shoots of peas, for decoration (optional)
Ranch Sauce
- 1 clove of garlic
- 1/2 tsp salt
- 1 tbsp. mayonnaise
- 1/3 Art. yogurt
- 2 tbsp. l chopped parsley
- 2 tbsp. l chopped chives
- 1 feather green onion, finely chopped
- 1 tsp white wine vinegar
Recipes with similar ingredients: red potatoes, cabbage broccoli, corn, green beans, cherry tomatoes, cucumbers, sauce ranch, mayonnaise, yogurt, wine vinegar, watercress, romaine lettuce, arugula
Recipe preparation:
- Salad: put potatoes in a small pot with enough cold water to cover it, and salt it. Bring to a boil and then simmer, not Covering until soft (about 5 minutes). Drain water and place the potatoes in a large bowl.
- Bring the water in a medium saucepan to a boil and salt generously. Fill a small bowl with ice water, which you also add salt. Add corn, green beans and broccoli to boiling water and cook until slightly softened while maintaining a crispy texture (approximately 2 minutes). Use a slotted spoon or colander to catch vegetables and immediately dip them in ice water. Drain liquid.
- Dry the vegetables and add them to the potato bowl. along with tomatoes and cucumber. Stir salad with 1/2 tbsp. sauce. Try it and if you want, add more salt and pepper. Salad can be prepared before this stage 2 hours before serving and Keep refrigerated. Know-howDipping vegetables in boiling salted water followed by dipping in ice is called blanching. To maintain the brightness of green vegetables, it is important that the water in front of them actively boiled with the addition, and cooking should occur without lidding.
- When serving, mix the salad with herbs, seedlings, young shoots (if you want) and an additional small the amount of sauce if you like to have a lot of dressing. Transfer the remaining sauce at the table if necessary. ranch: crush a clove of garlic, sprinkle with salt. Flat side of the blade of a large knife, crush and grind the mixture to the consistency of coarse paste. Scrape the mass into a small bowl, add the remaining ingredients and beat well to make creamy sauce. Use immediately or refrigerate. in tightly closed containers no longer than 3 days.
