2020-08-13 / test@t

Salad with pickled mushrooms and sour cream dressing

The taste of any salad is influenced not only by the quality of the ingredients, but also by the dressing. This salad with pickled mushrooms can be seasoned with, for example, olive oil. But with sour cream dressing, its taste will turn out to be completely different - more tender and delicate. And this is the very case when you want to dip bread into the leftover sauce on a salad plate and eat it.

Ingredients

1/2 head of iceberg
400 g radishes
200 g cucumbers
handful of lettuce spinach
200 g sour cream 10% fat
salt pepper
70 ml lemon juice
120 ml olive oil
2 st. l. dried oregano
1/2 tsp salt
100 ml of water
200 g champignons

STEP-BY-STEP COOKING RECIPE

Step 1

Rinse the champignons and remove the top layer of the skin from the caps. Cut them into slices 4-5 mm thick. In a large bowl, combine all other pickled mushroom ingredients and add 100 ml of water. Put the mushrooms in the resulting marinade, cover the bowl with cling film and refrigerate for 30 minutes.

Step 2

Rinse the iceberg leaves, dry and pick coarsely. Cut the radishes and cucumbers into slices or large slices, mix with lettuce, spinach and pickled mushrooms.

Step 3

For dressing, mix sour cream with balsamic, salt and pepper and mix well. Pour the dressing over the salad and serve.

Cooking time

40m

Servings

Catalog