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Salad of early greenhouse vegetables

Spring fireworks of vegetable flavors - please the family with freshness! Even if the vegetables are greenhouse, we know how to choose them for salads! There is an excellent article about greenhouse vegetables in our culinary magazine, and since you can only buy early vegetables from greenhouses in stores and markets now, then read the tips from the article again and you will never make a mistake in choosing ripe tomatoes and cucumbers. I bought the most beautiful and standard ones, the salad turned out great!
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Salad of early greenhouse vegetables
Salad of early greenhouse vegetables
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 % 2 g
Fats 30 % 3 g
Carbohydrates 50 % 5 g
52 kcal
GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 15 min

  1. Step 1:

    Step 1.

    Wash the vegetables in running, cold water

  2. Step 2:

    Step 2.

    Cut the cucumber into rings

  3. Step 3:

    Step 3.

    Pepper strips

  4. Step 4:

    Step 4.

    Leek rings

  6. Step 5:

    Step 5.

    Tomatoes in half rings

  7. Step 6:

    Step 6.

    Greens finely

  8. Step 7:

    Step 7.

    Season with sour cream, salt to taste

  9. Step 8:

    Step 8.

    Get an appetite!

Calorie content of the products possible in the composition of the dish

  • Tomatoes - 23   kcal/100g
  • Fresh cucumbers - 15   kcal/100g
  • Sour cream of 30% fat content - 340   kcal/100g
  • Sour cream with 25% fat content - 284   kcal/100g
  • Sour cream of 20% fat content - 210   kcal/100g
  • Sour cream of 10% fat content - 115   kcal/100g
  • Sour cream - 210   kcal/100g
  • Sweet pepper - 27   kcal/100g
  • Leek - 33   kcal/100g
  • Fresh frozen soup greens in a package - 41   kcal/100g
  • Greenery - 41   kcal/100g
  • Table salt - 0   kcal/100g

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