Ecco salad
SaladsCook time: 0 min.
Servings: 1 portion(s)
Servings: 1 portion(s)
Ingredients for Ecco salad
| French mustard | ||
| Minced parsley | ||
| Pepper | ||
| Salt | ||
| 1 | canned | Asparagus |
| 1 | tray | Fresh mushrooms |
| 1 | Head iceberg lettuce | |
| 1 | clove | Garlic |
| 1 | dl | Virgin olive oil |
| 1 | Small hill cherry tomatoes | |
| 1/4 | dl | Wine vinegar |
| 450 | g | ECCO luxus shrimp |
Instructions for Ecco salad
To prepare the Ecco salad recipe, please follow these instructions:
Oil and vinegar put into a bottle and shaken together, french mustard, garlic, salt and pepper are added as desired. Mushrooms are cut into slices, the asparagus nuts are divided into two. Shrimps, mushrooms and asparagus are placed in a bowl, pour the dressing over, add the chopped parsley and turn it all gently until it is well mixed. Let the salad pull in the dressing 1-2 hours before serving. Put the salad in a bowl of finely chopped iceberg salad, decorate with cherry tomatoes on top.
Appetizer: Can be served with crispy bread and butter.
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