I propose a recipe for a refreshing salad today, full of color and flavor! This mixed salad is simple to do despite the variety of ingredients. It’s quick, it’s light, and it’s also a good way to help you eat 5 servings of fruits and vegetables per day. So let’s learn to make a healthy salad!Photo credit: © Eatwell101.com
Ingredients list for the mâche salad
Serves 4
- 1/4 lb (100 g) of mâche salad
- 1/2 lb of cooked beet (learn to bake beets here)
- 3 eggs
- Twenty cherry tomatoes
- 1/4 lb (100g) of tuna in brine
- 2 spring onions
- 1tbsp of balsamic vinegar
- 3 tbsp of olive oil
- A little white vinegar
Directions
Cook boiled eggs: bring water to a boil, add a dash of white vinegar, gently immerse the eggs, then simmer for 10 minutes after the water resumes boiling. Let cool after cooking.
Note: for eggs, it is best to take them out of the refrigerator before cooking to prevent the shells from cracking due to thermal shock.
Wash and sort mâche salad
Achieve the vinaigrette with the vinegar and olive oil (learn to make vinaigrette here).
Cut the peeled beets into quarters and slice them.
Cut the cherry tomatoes in half or quarters.
Chop the onions finely. (learn to chop onions here)
Mash the tuna roughly.
Peel the eggs and cut them into quarters.
Mix the mâche salad with the dressing.
Arrange a salad bed on the plate, draw the chewing part of the seal, except for eggs and onions.
Again, draw a bed of mâche, spread the remaining filling over it, and top with three-quarters of the hard-boiled eggs and chopped onions.
So what do you think of this healthy salad recipe?
Photo credit: © Eatwell101.com
Read also: Learn to make chocolate tartlets with raspberry jam.
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Mâche Salad Recipe
Easy mâche salad with beets, eggs, tuna and Cherry Tomatoes.
- 1/4 lb (100 g) of mâche salad
- 1/2 lb of cooked beet (learn to bake beets here)
- 3 eggs
- Twenty cherry tomatoes
- 1/4 lb (100g) of tuna in brine
- 2 spring onions
- 1tbsp of balsamic vinegar
- 3 tbsp of olive oil
- A little white vinegar
Instructions
- Cook boiled eggs: bring water to a boil, add a dash of white vinegar, gently immerse the eggs, then simmer for 10 minutes after the water resumes boiling. Let cool after cooking.
- Note: for eggs, it is best to take them out of the refrigerator before cooking to prevent the shells from cracking due to thermal shock.
- Wash and sort mâche salad
- Achieve the vinaigrette with the vinegar and olive oil (learn to make vinaigrette here).
- Cut the peeled beets into quarters and slice them.
- Cut the cherry tomatoes in half or quarters.
- Chop the onions finely. (learn to chop onions here)
- Mash the tuna roughly.
- Peel the eggs and cut them into quarters.
- Mix the mâche salad with the dressing.
- Arrange a salad bed on the plate, draw the chewing part of the seal, except for eggs and onions.
- Again, draw a bed of mâche, spread the remaining filling over it, and top with three-quarters of the hard-boiled eggs and chopped onions.
Did you make this recipe?
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