CARROT SALAD
Materials
2 medium carrots
8 flower cauliflower
8 flower broccoli
100 gr soy sprouts
Frankish onion
For sauce
1 lemon juice
Half a cup of extra virgin olive oil
Salt
Preparation of:
Bake carrots and broccoli sprouts. Clean the skin of the carrots and grate with the large side of the grate. Take carrots, cauliflower, broccoli and soybean sprouts in a pit cup. Add the crispy onion cut into large pieces. Squeeze the lemon juice and grate the half-crumb. Gently add olive oil to the lemon juice and beat. Hover over the salad dressings. Collapse and serve.