If you decide to make a light and vitamin green salad, then an excellent solution would be to take a mixture of different types of herbs, as Each of them has its own taste. Some more tart, other naughty, third super juicy. To such a salad retained as many vitamins as possible, you need to cook it immediately before serving, and do not cut large leaves, but tear hands. An ideal dressing for greens is olive oil and lemon juice. Add some chives and serve salad to any dishes of meat, fish or cereals. Nutrition value of one serving: (4-6 total) Calories one 15, total fat 11 g., saturated fat g., proteins 2 g, carbohydrates 4 g, fiber g, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 10 minutes Difficulty: easy. Servings: 4-6. Recipes used. volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 8-10 Art. (approximately 450 gr.) salad mix (mesclan, corn, watercress, arugula, dandelion, as well as green salad and sprouts)
- 2 tbsp. l finely chopped chives
- 2-3 tbsp. l olive oil
- Juice of half a lemon
Recipes with similar ingredients: salad mix, leaf lettuce, corn salad, watercress, arugula, chives, lemon juice
Recipe preparation:
- Wash and dry the greens, put in a large bowl. Add chives, salt and pepper. Sprinkle about 2 tbsp. l olive oil. Mix well. Squeeze lemon greens juice and mix again. Taste and if necessary add salt. Serve immediately.
