Picnic salad

The salad is good both warm and cold. Very good as a side dish for meat outdoors. Easy to prepare and take with you. And it is very great that in the kitchen you do not need to stand extra time at the stove, but it is pleasant to spend it in nature, in the fresh air.


Fresh champignons 5-6 pcs

Bell pepper 1 pc

Broccoli (frozen) 200 g

Vegetable oil

Salt to taste

Ground black pepper to taste


Cut the mushrooms into slices and fry in vegetable oil for 2-3 minutes. Put on a plate without oil.

Put chopped peppers in a frying pan and fry for 2-3 minutes until soft. Add to mushrooms.

Put broccoli inflorescences in a pan and fry for 3-5 minutes until tender.

Put broccoli in a bowl with mushrooms and pepper, add finely chopped dill. Season with salt and pepper.

Place on plates with salad leaves and serve.

Bon appetit!