Spicy taste and aroma, will improve appetite and increase efficiency - the spring taste of a very healthy dish made from natural and natural products. Consider a step-by-step recipe with a photo of wild garlic and corn salad. Video recipe.
Recipe content:
- Ingredients
- Step-by-step preparation of wild garlic and corn salad
- Video recipe
Many interesting and tasty dishes are prepared from the shoots of young wild garlic: soups are cooked, stews are stewed, sauces are made, casseroles are baked, grass is used for filling in pies, etc. However, the most useful and tasty salads are obtained with wild garlic. Wild garlic grows for a short time, but on these days you should definitely use it. Therefore, I propose to prepare a simple, juicy and vitamin salad from wild garlic and corn. It comes out satisfying and replenishes the body with spring energy! Fresh vegetable salad will saturate the body with essential vitamins, and it is very easy and quick to prepare it. The taste of wild garlic is expressive, bright and reminiscent of young garlic. All parts of the herb have a garlic aroma and flavor. Therefore, salads with wild garlic do not need a large amount of additional ingredients. Even a simple salad made from ordinary ingredients will "sound" in a new way if you add a small bunch of wild garlic to it.
Today we will prepare a delicious spring salad of wild garlic and corn. Corn can be canned or frozen. I recommend taking young sprouts of a herbaceous plant for salad, they are the most delicate. Such a dish will be a great addition to both your everyday table and a festive feast.
- Caloric content per 100 g - 43 kcal.
- Servings - 2
- Cooking time - 15 minutes
Ingredients:
- Ramson - bunch
- Green onions - bunch
- Corn - 150 g (frozen in this recipe)
- Vegetable oil - for dressing
- Peking cabbage - 4 leaves
- Parsley - a few twigs
- Radish - 5-7 pcs.
- Cucumbers - 1 pc.
- Salt - 0.5 tsp or to taste
Step-by-step preparation of wild garlic and corn salad, recipe with photo:
1. Wash and dry the Chinese cabbage. Remove the required number of leaves and cut them into strips.
2. Wash ramsons and pat dry with a paper towel. Cut it into strips. You can use both petals and stems for salad.
3. Wash the parsley and chop finely.
4. Wash and chop the green onion feathers.
5. Wash cucumbers, dry and cut into half rings 3 mm thick.
6. Wash the radishes, dry them and cut them like cucumbers: into thin half rings.
7. Place all chopped vegetables and herbs in a salad bowl. Add corn, salt, oil and stir. You can use canned corn, with which you drain the brine. It is also suitable frozen, it must first be defrosted. Serve the wild garlic and corn salad immediately after cooking. Such a salad is not prepared for future use, because the vegetables will flow and the dish will lose its appetizing appearance.
See also a video recipe on how to make wild garlic and corn salad.
