Brisket with Root Vegetables

AuthorDaisiejoyCategoryDifficultyBeginner

Exquisite and delicious vegetable salad recipe any home cook can master and enjoy.

Yields10 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

Salad
 1 kg Banana
 1 kg Carrot
 500 g Spinach
Dressing
 ¾ cup Sugar
 1 pinch Salt
 ½ tsp Vinegar
 ½ tsp Vegetable Oil
 2 tsp Red Wine

Salad
1

Preheat the oven to 400º.

2

In a small bowl, mix the ramen noodles, almonds, sunflower seeds and melted butter.

3

Transfer to a baking sheet and toast in the oven, stirring occasionally, until browned, about 10 Minutes.

4

Dissolve the sugar in the vinegar.

5

Mix well and store in the refrigerator until ready to serve.

6

Just before serving, sprinkle the crunchy topping over the salad green and toss the salad with enough dressing to coat the greens.

Ingredients

Salad
 1 kg Banana
 1 kg Carrot
 500 g Spinach
Dressing
 ¾ cup Sugar
 1 pinch Salt
 ½ tsp Vinegar
 ½ tsp Vegetable Oil
 2 tsp Red Wine

Directions

Salad
1

Preheat the oven to 400º.

2

In a small bowl, mix the ramen noodles, almonds, sunflower seeds and melted butter.

3

Transfer to a baking sheet and toast in the oven, stirring occasionally, until browned, about 10 Minutes.

4

Dissolve the sugar in the vinegar.

5

Mix well and store in the refrigerator until ready to serve.

6

Just before serving, sprinkle the crunchy topping over the salad green and toss the salad with enough dressing to coat the greens.

Brisket with Root Vegetables
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