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Mushroom Broccoli Salad

Category: Salads
Difficulty/Costs: light / low
Number of people: 10
Ingredients:
  • 1 l vegetable
  • 2 kg broccoli
  • 100 ml olive oil
  • 100 ml Balsamic Vinegar
  • 30 sprigs of parsley smooth
  • 100 g pine nuts
  • 1 kg mushrooms
  • 50 ml lemon juice
  • Black pepper, nutmeg, salt

Preparation:

From all veggies available, cabbage has the most nutritional values. However, during pregnancy and breastfeeding time, cabbage can be poorly tolerated. Differently, it is with broccoli. If prepared correctly, it can be enjoyed at any time without difficulty.

Broccoli in conjunction with protein-rich mushrooms, lots of parsley and pine nuts make a great salad without many calories.

First, wash the broccoli, cut off the stems and cut into florets. Then cook in vegetable stock until soft.

Then add the spices, oil and vinegar and let cool down in this marinade. In the meantime, dry the mushrooms and remove the stems. Then cut the mushrooms into slices and sprinkle immediately with lemon juice.

Now wash the parsley and drip dry. Remove the stems and chop coarsely. Heat up some oil and fry the pine nuts until golden.

Mix the mushrooms with the broccoli and sprinkle with the roasted pine nuts and parsley. Especially delicious when served with freshly baked farmhouse bread

Another tip:

If you want a rather hot dish, you can prepare the salad from stir-fry veggies. For this, put the veggies in a wok and fry. This will give the mushrooms and broccoli a great taste. This dish is best served with bulgur or rice.

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