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A friend shared a salad recipe with cheese and apples. This dish has exceeded all my expectations.

A friend shared a salad recipe with cheese and apples. This dish has exceeded all my expectations. 


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Maybe there's nothing easier than cooking a green salad. This dish is ideal as a whole meal, as an accompaniment to meat or fish or as a normal snack. First prepare the vegetables, wash them and cut them to pieces. Then put the vegetables on a plate. To the main ingredient of the dish we give the necessary ingredients to taste, seasoned with a dressing of yogurt or olive oil with mustard. A healthy dinner is ready in just 10 minutes. And how many vitamins contains such a simple dish!

Experts recommend this salad dressing with sauce immediately before serving. In fact, otherwise the vegetables will juice and lose their appearance. Green salad should be better kept in a special area for vegetables in the fridge or on the appliance door.

Salad components


  • two tablespoons of olive oil;
  • three tablespoons of white vinegar;
  • a teaspoon of lemon juice;
  • Dijon mustard – 40 grams;
  • Pepper and salt to taste;
  • green salad – one pack;
  • three ripe cut apples;
  • about 100 grams of low-fat cheese;
  • Walnuts – 1/3 cup;
  • Linseed – 20 grams.

Recipe cooking process

In a small bowl, premix the indicated amount of vinegar, oil, lemon juice and mustard.

I add an oily mixture with mustard to the green salad and mix everything well. Season the vegetables with salt and pepper as desired.

The resulting amount of salad is divided into six portions. I put apples, walnuts and some blue cheese on a green substrate. I decorate the dish with ground flaxseed.

Avocado Salad Kaki

This dish is made up of totally original and seemingly incompatible products that ultimately play an overall astounding taste tune. This salad is unusually filling, it is ideal as a supplement to the meat component of the meal.


  • Spinach – 100 grams;
  • Persimmon – one thing;
  • an avocado;
  • Juice ½ part lime;
  • a red onion;
  • four radishes;
  • 200 grams of cherry tomatoes;
  • Salad – 100 grams;
  • Vegetable oil and vinegar – 50 grams each;
  • Salt to taste.


I clean avocados and kaki, cut products into cubes or straws. Cut the spinach into small strips. I cut the onion. I just cut the tomatoes in half. I cut the radish arbitrarily.

To prepare the dressing, I mix vinegar and oil in a separate container. Season with salt and pepper. In a salad bowl mix spinach and avocado, tomatoes and persimmons. All components are mixed gently, seasoned with oil and allowed to stand for about 20 minutes



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