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Vegetarian Food (translated) - rellijac

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Carrot & Zucchini Salad

Ingredients

  • 1 small green zucchini
  • 1 small yellow zucchini
  • 2 Carrots1 Clove of garlic
  • 1 tsp grainy mustard
  • 1 tsp hot mustard
  • 1 tbsp white wine vinegar
  • 1 tbsp garden herbs
  • 3 tbsp oil
  • 2 Eggs
  • Pinch of salt
  • Some pepper (coarse)

Preparation

Peel the carrots, brush, and clean the zucchini.

Wash the vegetables and slice thinly lengthwise with a vegetable peeler.

Peel and crush the garlic and mix with the mustard, vinegar, chopped herbs, salt and pepper and the oil.

Quarter hard-boiled eggs and center on a plate.

Put around the vegetable slices, drizzle on the dressing and garnish with herbs.

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