1 bunch lettuce
200 g raw champignons
Place champignons into a colander, and rinse well under running water. Separate the caps from the stems. Put the champignons back in a colander and rinse thoroughly. Allow the mushrooms to dry, then cut them into thin strips and sprinkle with lemon juice. Rinse lettuce leaves well and allow them to dry. After that, break the lettuce into large pieces. Clean nuts, and break into medium pieces. Mix chopped mushrooms, lettuce, and nuts. Season the salad with olive oil, salt, and lemon juice.
Green Salad with Yogurt
3 heads lettuce
1 bunch radish
200 g unsweetened yogurt of any fat content 4 cloves garlic
3 tbsp. vegetable oil
Wash, dry and tear lettuce into small pieces. Put lettuce on the bottom of a deep plate. Add the crushed garlic. Season lettuce with vegetable oil and salt to taste.
Then, pour yogurt over the contents of the plate. Finally, wash, peel and cut the radishes. Garnish the dish with radishes.
*This salad is suitable for lacto-vegetarians and lacto-ovo-vegetarians
Sunflower Seeds and Tofu Green Salad
0.5 head lettuce
5 green onions
1 bunch dill
1 bunch parsley
150 g pickled mushrooms
150 g tofu
3 tbsp sunflower seeds
4 tbsp olive oil
2 tbsp balsamic vinegar
ground black pepper
Wash and dry lettuce leaves. Tear into large pieces, then place on the bottom of a plate. Wash and chop the onions, dill, and parsley. Put them in a separate dish.
Cut mushrooms into medium pieces. Add them to the greens and mix well. Put the mixture on the lettuce leaves. Dress the salad with the dressing. Then, using a wet knife, cut tofu into medium cubes. Add the tofu to the salad. Top the dish with sunflower seeds.