Green salad of asparagus and young zucchini and peas
Ingredients
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Description
Cut the tough ends of the asparagus stalks from the stems boil for a couple or in boiling salted water for 2-3 minutes, then problanshiruyte (hot asparagus dip in ice water for a few seconds, then dry). Young zucchini peel, cut into large rings, boil for a couple or briefly dip in salted boiling water. Likewise proceed as with green peas, if using not fresh and frozen.
Prepare the filling by mixing all the ingredients in a small bowl.
Narva leaves of different varieties of lettuce (frieze, arugula and romaine), arrange on plates on top of zucchini, put the asparagus, peas and pour sauce. Optionally, you can decorate salad chopped boiled egg.
Translated by site: wday.ru
