Salad with Herbs and Pumpkin Seeds

Maria KostoffMaria Kostoff
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Salad with Herbs and Pumpkin Seeds
14/05/2013
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Preparation25 min.
Тotal25 min.
Servings4

Ingredients

  • eggs - 12. quail
  • pumpkin seeds - 1 oz (30 g) peeled
  • onions - 1 red
  • nasturtium - 10 - 12 healthy flowers
  • herbs - 8.8 oz (250 g) mixture of arugula, leaves of anise, sorrel, dandelion and others.
  • vinaigrette sauce
  • lemons - 2 tbsp lime juice
  • oil - 3 tbsp pumpkin seed
  • raspberry vinegar - 1 tbsp
  • black pepper
  • salt
measures

How to cook

Quail eggs are placed in a container with cold water. After water boils, boil it for 4-5 minutes. Remove and cover with cold water. The greens are washed and cleaned. They are torn into small pieces. Handles are cut of the nasturtium, onion is peeled and cut into thin strips.

Bake the pumpkin seeds in a pan without oil until it acquires a pleasant aroma and color. Green leaves are arranged in a large platter and covered with strips of onion. Peel eggs and halve them. Garnish the salad with eggs and nasturtium.

Preparation of vinaigrette is in a separate bowl, mix vinegar, oil, lemon juice. Pour the resulting vinaigrette on the salad, sprinkle with pumpkin seeds and serve.

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