This salad for dinner is incredibly delicious, full of various textures and flavors. Raw mushrooms are a very unobvious addition herewhich can be consumed this way. Soaking in lemon juice makes them soft and more easily digestible. The sweetness of tomatoes goes perfectly with the bitterness of spinach and the creamy of the sauce based on mayonnaise and milk. If you want, you can add other, favorite vegetables that you have in the fridge. Thanks to this, you will not only receive a delicious variety of each dinner, but also get rid of all the leftovers.
Ingredients:
- 300 g of young spinach,
- 150 g of cherry tomatoes,
- 150 g mushrooms,
- yellow pepper,
- A handful of black olives,
- a handful of canned corn,
- SOK from 1/2 lemon.
Dressing:
- 200 g majonezu,
- 100 ml of milk,
- a teaspoon of sugar,
- a teaspoon of salt,
- 1/2 teaspoon of black pepper.
Method of performance:
Cut the mushrooms into thick slices and put in a bowl. Pour them with lemon juice and let stand for 15 minutes.
Cut the larger spinach leaves into 2-3 parts. Cut the cocktail tomatoes into quarters or eights, and clean the peppers from the seed socket and cut into cubes.
Drain the olives from the pickle and cut into slices. Drain corn.
Put all vegetables into a bowl and mix.
In a separate bowl, mix all the dressing ingredients to a homogeneous mass. Pour the sauce with the salad and mix well.
Put the salad for dinner in the fridge for at least an hour. Serve cold.
Store the remains in the fridge, in a tightly closed container. Use within 2 days. If possible, pour the dressing into the salad just before serving.
Source: NowowoPuje.pl
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