Рецепт овощного салата на английском языке

Here is a detailed recipe for a classic fresh vegetable salad in English. Classic Fresh Garden Salad This Easy Garden Salad is a refreshing, nutrient-dense dish that pairs well with almost any main course. It focuses on crisp textures and a light, zesty vinaigrette. Ingredients For the Salad Base:

• Lettuce: 5-6 romaine leaves, torn into bite-sized pieces.
• Cucumber: 1 medium, peeled and chopped into half-moons.
• Tomatoes: 2 fresh tomatoes, chopped, or 1 cup of halved cherry tomatoes.
• Carrots: 1 small, grated or thinly sliced into matchsticks.
• Bell Pepper: 1 red or green pepper, seeded and chopped into strips or cubes.
• Red Onion: 1/2 small onion, thinly sliced or finely minced.
• Radishes: 5 radishes, thinly sliced (optional for extra crunch).

For the Homemade Vinaigrette:

• Olive Oil: 2 tablespoons of extra virgin olive oil.
• Lemon Juice: 1.5 tablespoons of fresh lemon juice.
• Garlic: 1 clove, minced or pressed.
• Herbs: 1 teaspoon of chopped fresh dill or basil.
• Seasoning: 1 teaspoon of salt and 1/2 teaspoon of ground black pepper.

Preparation Instructions

1. Prepare the Vegetables: Wash all vegetables thoroughly under cold running water. Dry them completely using a salad spinner or paper towels to ensure the dressing adheres properly.
2. Chop and Combine: In a large salad bowl, combine the lettuce, cucumbers, tomatoes, carrots, bell peppers, and radishes.
3. Mellow the Onion (Optional): If you find raw onion too pungent, soak the slices in cold water or a little lemon juice for 20 minutes before adding them to the bowl.
4. Whisk the Dressing: In a separate small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, herbs, salt, and pepper until well combined.
5. Toss and Serve: Drizzle the vinaigrette over the vegetables just before serving to maintain the crunch. Toss gently to ensure every piece is evenly coated.

Storage Tips

• For the best quality, serve the salad immediately.
• If you need to prepare it in advance, keep the chopped vegetables and the dressing in separate airtight containers in the refrigerator for up to 2 days.

Would you like to see variations using roasted vegetables or a creamy dressing instead of a vinaigrette?