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Baked Carrot Salad Ingredients
- Carrots 2 pieces (large)
- Sesame 1 tablespoon
- Sweet Paprika 1 teaspoon
- Turmeric 1/2 teaspoon
- Ginger (dry) 1/2 teaspoon
- Cayenne pepper 1/3 teaspoon
- Wine vinegar 1 tablespoon
- Olive oil 6 tablespoons
- Salad mix 2 handfuls
- Mozzarella 1 ball
- 1/2 cucumber pieces
- Olives and / or olives 1 handful
- Herbal salt to taste
- Pepper to taste
- Balsamic vinegar 1 tablespoon
- Main ingredients
Salad bowl, baking dish, kitchen knife, cutting board, tablespoon.
Step 1: bake carrots.
Peel the carrots and cut them into thin circles.
Prepare the marinade: mix three tablespoons of olive oil with wine vinegar, add paprika, cayenne pepper, turmeric and ginger.
Put the carrots in a baking dish, pour it with marinade and mix. Sprinkle on top with sesame seeds and send in preheated to 180 degrees oven on 35 minutes.
Step 2: chop the other salad ingredients.
Rinse the salad mix, dry and tear coarsely, folding immediately into a salad bowl.
Cut mozzarella into large pieces, add to the salad.
Peel the half of the cucumber and cut into half circles.
Cut the olives into thin rings.
Step 3: preparing a gas station.
Mix the remaining oil in a separate container with balsamic vinegar, black pepper and salt with herbs. Beat well to combine oil with vinegar.
Step 4: mix the salad with baked carrots.
Pour the dressing into the salad bowl, pouring out all the prepared ingredients and freshly baked carrots. Stir, check if there is enough salt, and serve the finished salad to the table.
Step 5: serve the salad with baked carrots.
Salad with baked carrots is an independent dish with a very bright taste. I recommend serving it for breakfast or lunch. In my opinion, it tastes the best while the carrots are still warm, but if it stands in the fridge for a bit and is saturated with dressing, it also works out quite well.
Enjoy your meal!
- Mozzarella can be replaced with another soft or curd cheese of your choice. Just don’t take something very salty.