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Festive Salad

Maria KostoffMaria Kostoff
Chef Assistant
2721023
Elena Todorova
Translated by
Elena Todorova
Festive Salad
17/05/2013
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Preparation
15 min.
Cooking
15 min.
Тotal
30 min.
Servings
4
"Tradition calls for a lamb roast to be tender with a crispy crust and for the salad to be scrumptious - just like this one here."

Ingredients

  • lettuce - 1
  • carrots - 2 - 3
  • tomatoes - 2 medium - sized
  • cucumbers - 1
  • radishes - 1 bunch
  • eggs - 3 - 4 hard - boiled
  • green onions - 1 bunch
  • olives - 15 - 20 black
  • olive oil - 2 - 3 tbsp
  • lemon juice - 2 tablespoons
  • yogurt - 4/5 cup (200 g)
  • salt
  • black pepper
measures

How to make

Thoroughly wash all the vegetables. Separate the leaves of the lettuce and use the outermost ones to shape something like a vegetable bed. Tear the more fragile inner leaves into small pieces and place them in the center of the vegetable platter.

Around them, arrange thinly sliced carrot strips, cucumbers, tomatoes, radishes and chopped green onions. Garnish with quartered boiled eggs and olives. In a separate bowl, make a mixture of the yogurt, lemon juice, salt and pepper as desired.

Right prior to serving, add salt and sprinkle it with olive oil.

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