Warm Italian salad with dried tomatoes
Composition / ingredients
1
servings:
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
1. Fry champignons and zucchini in olive oil until lightly golden (it is better to cut them larger, then they will look more aesthetically pleasing in the salad). Very minimal salt.
2. Chop Iceberg lettuce and arugula on a plate. Cut the dried tomatoes into strips and place them on top of the salad.
3. Prepare the sauce. To do this, mix mustard, olive oil and lemon juice.
4. Add warm champignons and zucchini to the dish. Cut the mozzarella into pieces and decorate the salad with it. Pour the sauce over everything plus a little dill and serve immediately.
Caloric content of the products possible in the composition of the dish
- Zucchini - 23 kcal/100g
- Champignons - 24 kcal/100g
- Dill greens - 38 kcal/100g
- Mustard canteen - 417 kcal/100g
- Mustard - 417 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Olive oil - 913 kcal/100g
- Arugula - 25 kcal/100g
- Mozzarella - 280 kcal/100g
- Dried tomatoes - 213 kcal/100g
- Iceberg Lettuce - 14 kcal/100g
