Bowls have come into fashion over the past few years. But in fact it's still the same salad – different ingredients are put in one bowl and served with dressing. I share the most useful and the brightest recipe with crab sticks and fresh vegetables.
Ingredients
- Peking cabbage - 200 g
- Salad mix - 100 g
- Bell pepper - 2 pieces
- Crab sticks - 300 g
- Zucchini - 1 piece
- Broccoli - 200 g
- Red beans (canned) – 150 g
- Corn - 1 head
- Cherry tomatoes - 8-12 pieces
- Olive oil - 4 art.l.
- Dijon mustard - 1 art.l.
Step-by-step cooking recipe
Wash the canned red beans.
Disassemble the broccoli into inflorescences and boil for a couple of minutes after boiling until soft.
Boil the corn in advance or use canned.
Randomly chop the remaining ingredients and arrange them on plates.
For dressing, mix olive oil with Dijon mustard.
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