MyNetDiary
Kitchen Sink Salad
MyNetDiary

Kitchen Sink Salad

  • 15 min Prep
  • 10 min Cooking
  • 6 serving Total
  • 990g Weight
140 cals/
serving

12 ingredients

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1/2 cup, chopped Walnuts raw
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1/2 cup (1" cubes) Eggplant boiled without salt
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1 cup, pared, chopped Cucumber peeled raw
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1 cup, sliced Zucchini raw
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2 cup, chopped or sliced Tomatoes red raw
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1 cup Green beans boiled without salt
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5 sprigs Dill weed fresh or raw herb
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1/2 cup cut Sweet yellow corn boiled without salt
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1/2 cup Parmesan cheese grated
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2 tablespoon Lemon juice raw
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1/4 tsp Salt table
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1/4 tsp Pepper black

4 steps

  • Toast the walnuts in a dry pan until aromatic.
  • Peel and dice eggplant - you can use grilled, roasted, or boiled eggplant.
  • Chop cucumbers, zucchini, tomatoes, green beans (boil 5 min first if not using cooked leftovers), and fresh dill.
  • Combine all ingredients in a bowl and mix.

1 serving = 1 cup