Salad Vinaigrette with mushrooms.
Salad Vinaigrette is great at winter.
2 - potatoes.
2 carrots, boiled in the water.
1 medium beet.
1 - 2 salted cucumbers.
200 grammas (7 oz) - salted mushrooms (canned).
1 - big brown onion.
1/2 cup green onion.
4 tbsp - Sunflower oil, (or Soya oil, or olive oil).
pepper, dill and parsley to taste.
2 tbsp lemon juice.
1. Cube some boiled potatoes, beets and carrots and also salted cucumber.
2. Chop green onion, add chopped brown onion. Rinse and press out the liquid from mushrooms, chop. Combine all the ingredients.
3. Season with sunflower oil, dill and parsley to taste and mix. Sprinkle with lemon juice. Line serving plates with lettuce, divide the mushroom salad among the plates. Decorate the salad with Melissa or onion rings, dill and parsley.