Kitchen appliances and utensils
- plate;
- knife;
- cutting board;
- tablespoon;
- teaspoon;
- beaker.
Ingredients
- Arugula - 200 g
- Mung bean sprouts - 50 g
- Olives - 50 g
- Sun-dried tomatoes - 100 g
- Lemon juice - 1 tsp.
- Salt - ½ tsp
- Olive Oil - 15 ml
- Dijon mustard - 1 tbsp. l
- Balsamic cream - 10 ml
Step cooking
- Wash and dry the arugula with a paper towel or fold it into a sieve and let it drain.
- Prepare a salad dressing. To do this, take 1 tbsp. l mustard and mix it with 1 tsp. lemon juice and 15 ml of olive oil.
- Put the arugula on a serving plate.
- Top with 50 g of mung bean sprouts.
- Next, put the dressing and add ½ tsp. salt.
- Next, lay out 100 g of sun-dried tomatoes. If the pieces are large, cut them into 2-3 parts. Cut 50 g of olives and add them to the salad too.
- When all the ingredients of the salad are laid out on a plate, fill it with 10 ml of balsamic cream.
- Salad is ready to serve, bon appetit.
Cooking recommendations
- Instead of mung bean sprouts, you can take mung bean or wheat sprouts.
- Instead of olive oil, you can take linseed, sesame or corn.
- For this salad, it is necessary to take mustard seeds, its taste is much more delicate.
- You can replace the arugula with any other type of salad, for example, an iceberg, radicchio or lettuce.
- If you don't like sun-dried tomatoes, you can replace them with fresh ones.
- Do not mix this salad, then it will not let out excess juice. It is best to make an individual presentation for each participant in the feast.
- This salad is perfect for meat, fish and poultry, and will also be a great snack.
Video recipe
This step-by-step video recipe will help you see all the processes of preparing a salad with sun-dried tomatoes.