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Vegetable Salad with Cheese

An excellent vegetable salad with fresh mushrooms and cheese. The pairing of button mushrooms and cheese gives the salad a special flavor. An original olive-oil-and-garlic dressing harmonizes perfectly with all the ingredients.

ZhemchuzhinkaAuthor avatar
Recipe author
Vegetable salad with cheese
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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 13 % 1 g
Fats 50 % 4 g
Carbohydrates 38 % 3 g
51 kcal
GI: 100 / 0 / 0
  • Here's a simple, quick, and very tasty vegetable salad with cheese. You can use any cheese you like. Mozzarella (the little balls) or Greek-style feta works very well here. If you use mozzarella, you'll need a bit more salt than with feta, which is saltier on its own. The salad is, of course, richer made with seasonal vegetables, but thanks to the dressing it's delicious even with store-bought ones. For brightness and good looks, I recommend using tomatoes of different colors. The mushrooms aren't heat-treated, so it's best to use fresh, smooth ones without dents (white or brown work equally well). You can use any lettuce, including iceberg, mâche, and so on. Use red onion or shallot — both are perfect for vegetable salads. So, wash the vegetables, mushrooms, and lettuce thoroughly and dry them with paper towels. Cut the leaves into large pieces or tear them by hand to the size you want. Halve the tomatoes, cut the cucumbers into rounds, and slice the bell pepper and onion into slivers. Slice the mushrooms thinly and cut the cheese into small cubes. Make the dressing: press a clove of garlic through a garlic press; in a small container, mix the oil, garlic, a pinch of salt, and allspice (you can add a little ground chili pepper). Pour the dressing over the salad and mix thoroughly. Sprinkle with lemon juice if you like. Finely chop young herbs (parsley, dill, or basil) and scatter them over the salad. Serve right away. This salad also travels well to a picnic — cut all the vegetables and cheese, layer everything in a food container, and pour the dressing into a small jar. Out in nature, add the dressing to the salad, mix it well, and enjoy the rich flavor. Enjoy!

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

  • Onion - 41  kcal/100g
  • Fresh cucumbers - 15  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Button mushrooms - 24  kcal/100g
  • Garlic - 143  kcal/100g
  • Salt - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Frozen packaged soup greens - 41  kcal/100g
  • Fresh herbs - 41  kcal/100g
  • Cherry tomatoes - 15  kcal/100g
  • Allspice - 263  kcal/100g
  • Lettuce leaves - 12  kcal/100g

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