Mixed salad with vinaigrette and mustard
Recently, I have learned many salad dressing recipes, and vinaigrette mustard is one of them. I tried it today and it tasted very good. The way to eat vegetables in Chinese food is now too complicated, and I like simple methods, but from Western food, I found a treasure, ever-changing, and simple. For the constitution of a cold stomach, there are also warm salads, such as baked potatoes and roasted vegetables, which are much more convenient.

Ingredients
Cooking Instructions
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This is a mixed mixed vinaigrette mustard salad!
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For vinaigrette salad dressing, yellow mustard was procured.
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Phetta cheese from Greece, this cheese is soft and tastes slightly sour, a bit like fresh cheese.
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Freshly made vinaigrette.
Take a small sealed bottle, squeeze some lemon juice in it, there is no bee candy at home, replace it with your own pickled osmanthus molasses, salt, mustard paste, olive oil. -
Close the cap tightly, shake vigorously to emulsify the olive oil and various condiments, shake it well, and taste it, it is delicious!
Prepare a baby cucumber by cutting it into small pieces. -
Bake the potatoes first.
Oven at 200°, top and bottom heat, sprinkle with salt, black pepper, olive oil and fresh thyme and mix well.
The specific baking time depends on the color. -
The potatoes are almost baked, add the green beans and bake them for a few more minutes.
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Wait for the green beans to be cooked.
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Finally, add the broccoli and tomatoes and roast them a little.
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Shred the onion and marinate it in advance with a little salt.
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Put together a variety of vegetables.
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Crush the feta cheese and sprinkle with black pepper, salt and olive oil.
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Garnish with a stick of fresh thyme.
This assorted vinaigrette salad is so delicious that you'll be filled for breakfast!
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