Russian vegetable salad
I have this simple and demanded (in season), vegetable salad is strongly associated with the spring warmth and bright sun. And it is not the ingredients (they are quite commonplace, and are available year round), and in this manifestation of awakening from hibernation nature.
Today, therefore, prepare simple and tasty vegetable salad.
Pound forks (need exactly half of it), I shall remove the two outer sheet
quartered lengthwise and shinkuem thin slices.
Tomatoes (ideally - particularly ripe and juicy, but spring can not be choosers) also mine,
A beam of green onions my good, dry them (we do not want our vegetable salad "floated")
Herbs (dill, parsley, cilantro, a mixture thereof or something like that) as well as onion and carefully wash and dry them very well, too. Put them in the kitchen centrifuge for vegetables or simply wipe with a towel - it is, of course, you.
Her we too finely chopped. All components are put in a single large salad bowl (after mixing, the volume is reduced by one-third)
season with salt (two ... three large pinch of salt will be enough) and vegetable salad dressed with sour cream. 100 ... 150 grams. Rather not say, since all different tastes.
Now mix all the ingredients. As you can see, all this cooking vegetable salad is not just a very, very simple.
Enjoy your meal.
And the last. Small, regular practice proven trick that not once rescued me after a hard day's work, when there is no effort or desire anything to cook. If the components themselves this vegetable salad cut in advance, but not salt and fill it with sour cream, it is a 10 ... 12 hours not let the juice, and the look of it does not change. So if you chop all the ingredients in the morning, then in the evening without some work and effort you cook fresh vegetable salad. Is not it great.