Spring salad with radish and wild cherry
Composition / ingredients
2
Servings:
Step-by-step cooking
Step 1:
Prepare the ingredients. Rinse the corn salad well and dry it.
Step 2:
Wash the radish, dry it, cut off the tops (if desired, leave small tails) and cut into quarters.
Step 3:
Hard-boiled eggs, cool and peel. Cut the eggs into 4 pieces.
Step 4:
Wash the cherry, cut the leaves, chop the petioles coarsely.
Step 5:
Refueling. Combine olive oil, vinegar and soy sauce. Stir until smooth. 6. 7.
Step 6:
Put the corn salad on the dish. Spread the radish pieces and wild cherry on top. Add salt, pepper, pour the dressing.
Step 7:
Spread out the quarters of eggs.
Step 8:
Add salt, pepper and serve. Instead of salt and pepper, I used a ready-made salad dressing, which includes salt, a mixture of peppers and lemon zest.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Ground black pepper - 255 kcal/100g
- Radish - 20 kcal/100g
- Soy sauce - 51 kcal/100g
- Wild cherry - 35 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- White wine vinegar - 14 kcal/100g
- Corn salad - 16 kcal/100g
