Vegetable Salad with Olive Oil Dressing

d0b7d0b0d0bad0b0d180d0bfd0b0d182d181d0bad0b8d0b9-d181d0b0d0bbd0b0d182Today I am glad to share the recipe of this colorful autumn salad with you. Its recipe comes from Transcarpathian region located in the West of Ukraine and famous for its wonderful historic sites and architecture.

This Ukrainian salad is a perfect dish for a lunch or a snack between meals. Nutritious and extremely healthy.

The combination of pickled and boiled vegetables makes this recipe an awesome dish in its simplest form. The boiled potatoes, carrots, and parsley root are a great way to boost the plant content of your salad by preserving as many of the nutrients as possible while a fresh apple adds some bright flavor to the earthiness of the root vegetables.

Ingredients:

  • a pinch of salt
  • a pinch of sugar
  • 90 g (3 oz) potato
  • 60 g (2 oz) carrot
  • 30 g (1 oz) parsley root
  • 45 g (1,5 oz) fresh apple
  • 45 g (1,5 oz) pickled cucumber
  • 30 g (1 oz) preserved green peas
  • fresh parsley – to taste
  • olive oil – to taste

Cooking

Peel a pickled cucumber and fresh apple. Dice the ingredients. Wash carrots and potatoes. Boil them, then peel and chop the vegetables. Peel a parsley root, boil and cut it finely. Toss together all the prepared ingredients. Add green peas, salt, and sugar. Stir everything carefully. Dress the salad with olive oil. Let it stand for approximately 15 minutes. Transfer the dish to a salad bowl. Decorate with fresh parsley just before serving.

Enjoy your meal!