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Salad vegetables and meat "Dining"

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Salad vegetables and meat "Dining"

In the summer I do not really want to eat... fever. I bring to your attention a salad, which can replace Lunch! The salad is hearty, tasty and very simple to implement! Come, treat!


Cooking time- Number of servings-

Ingredients for Salad vegetables and meat "Dining"




Step-by-step instruction of cooking Salad vegetables and meat "Dining"


Step 1

Minced meat fry in sunflower oil. 
Thoroughly mash with a fork the meat. 
Season with salt and pepper. Fry until cooked!Minced meat fry in sunflower oil.
Thoroughly mash with a fork the meat.
Season with salt and pepper. Fry until cooked!


Step 2

Put cooked meat on a plate with a slotted spoon or spatula to all the fat left in the pan.Put cooked meat on a plate with a slotted spoon or spatula to all the fat left in the pan.


Step 3

To chop the cabbage. 
Put in separate bowl.To chop the cabbage.
Put in separate bowl.


Step 4

Carrots grate on a grater (for Korean carrot) or thinly slice. Spread the cabbageCarrots grate on a grater (for Korean carrot) or thinly slice. Spread the cabbage


Step 5

Apple wash and peel off the skin. 
Cut into thin slices 
Spread to vegetables.Apple wash and peel off the skin.
Cut into thin slices
Spread to vegetables.



Step 6

Add the sauteed vegetables to the stuffing. 
Mix well.Add the sauteed vegetables to the stuffing.
Mix well.


Step 7

The frying pan back on the heat and to fat that was left from the pot roast, add the mustard, balsamic vinegar, Chile paste and lemon juice. 
Quickly stirring, bring to the boil, if the sauce is too thick, then mount 2-3 tablespoons of water.The frying pan back on the heat and to fat that was left from the pot roast, add the mustard, balsamic vinegar, Chile paste and lemon juice.
Quickly stirring, bring to the boil, if the sauce is too thick, then mount 2-3 tablespoons of water.


Step 8

Pour salad sauce. 
Shuffle! Can be served!Pour salad sauce.
Shuffle! Can be served!