Enjoy a visual taste community autumn and winter salad (Figure)

Mushrooms, apples, celery salad

The green and light yellow color, crispy and delicious taste, just 40 minutes. Four people can enjoy

Ingredients: 3 celery, cut into pieces, keep the leaves; 6 green onions; 4 lettuce heart, cut in half lengthwise; 125 g mushrooms, washed, cut into 3-4 pieces respectively; 2 tablespoons of extra pure olives Oil; a high quality apple.

Sauces: 1 coffee spoon mustard, a handful of sugar, 1 tablespoon cider vinegar, 4 tablespoons of super pure olive oil, sea salt, pepper.

Method: Put celery leaves and green onions into cold water. In another container, the lettuce is also placed in cold water (it can keep the vegetables crisp). Turn the mustard, sugar, and vinegar into juice, add salt and pepper, slowly pour the olive oil, and stir until the vinegar becomes thick. Add a little salt and pepper to the mushrooms. Heat the olive oil in a frying pan, pour the mushrooms and quickly fry for one minute on each side, then pour it into a salad bowl, add a coffee spoon of vinegar, and dip for 15 minutes. The apple was cut into 4 pieces and cored, and 4 apples were cut into 8 pieces. Mix apples and celery with mushrooms. Let the lettuce drain and pour it into the salad bowl. The celery leaves and onions were also drained, squeezed with a cloth, and then half of the amount was placed in a salad bowl and poured into the remaining vinegar. Stir the salad and add the remaining celery leaves and onion to serve.

Potato, red cabbage, hot orange salad <br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br> Hot and cold, sour and bitter, sweet and salty, the perfect combination of opposing elements is mouth-watering delicious meal. It takes only 45 minutes. Can be used as a 4 person main course, or 6 heads of raw materials: 400 grams of fresh potatoes, washed; 3 red oranges; 1/2 coffee spoon white vinegar; 4 tablespoons olive oil; 1 small or 1/2 red cabbage; 1 red onion, sliced ​​into thin slices; 2 white or red endives; 10 g of parsley; take the leaves in cold water (to prevent the leaves from becoming soft in hot salads); sea salt.

Method: Put the potatoes in the salt water in the pot, boil and continue to stew for 15 minutes until the potatoes become soft. At the same time, carefully peel off the peel of an orange and wait. Cut the orange, peel it, remove the white film, and cut the orange into a flap along the white silk between the orange flaps (so that the oranges are left). Squeeze half of the orange peel and white film into orange peel for use. Place the other half orange peel, a little salt, vinegar, and 2 tablespoons orange peel into the salad bowl. Pour olive oil while stirring. Drain the potatoes, cut into large chunks, and place them in the salad bowl with the sauce and orange wedges. The red cabbage is cut into strips and onions drained and placed in a salad bowl. Cut the bitter herbs into small pieces, drain the parsley leaves and place them in the salad bowl. Stir thoroughly and enjoy when potatoes are still hot.

Five kinds of beans made salad

This salad is rich in starch, slightly concentrated in taste and slightly sour, and can be eaten alone or with grilled meat. It takes 40 minutes. For 4 people

Raw materials: 125 grams of mung beans, soaked in water for 24 hours; 200 grams of frozen broad beans; 2 onions, cut into small pieces; 1/2 lemon juice; 150 grams of fresh green beans; 150 grams of Dutch beans, cut in half; 410 G canned red beans, washed; 12 boiled quail eggs, cut in half; 1 noodle cake, cut into 4 portions, baked.

Sauce: 2 round onion, sliced; 1/2 lemon squeezed; 3 tablespoons extra pure olive oil; 1 green bell pepper, seeded, sliced; sea salt.

Method: Drain the mung bean, put it in a pot with cold water, boil, stew for 10 minutes with slow fire, add a little salt and cook for another 5 minutes until the mung bean becomes soft. Drain, stand by. Pour the frozen beans into salt water, cook for 4-5 minutes, drain, then soak in cold water. After soaking, drain the beans again, remove the skin, and wait. The thinly sliced ​​onions and lemon juice are mixed in a bowl and used. Pour the onion and lemon juice together into the salad bowl. After 10 minutes, slowly pour olive oil and stir constantly, then add bell pepper and salt. Pour mung beans and broad beans and stir. Add water to the pan, add salt, and boil, then pour in green beans and Dutch beans and soak for 4 minutes. Drain, put in cold water and soak, then pour into the salad bowl with red beans and stir. Drain the onions, rinse them, and place them on top of the salad with quail eggs. Eat with the cake.