Mixed salad with vinaigrette and mustard

Cooking Instructions

1. This is a mixed mixed vinaigrette mustard salad!

   

2. For vinaigrette salad dressing, yellow mustard was procured.

   

3. Phetta cheese from Greece, this cheese is soft and tastes slightly sour, a bit like fresh cheese.

   

4. 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.

   

5. 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.

   

6. 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.

   

7. The potatoes are almost baked, add the green beans and bake them for a few more minutes.

   

8. Wait for the green beans to be cooked.

   

9. Finally, add the broccoli and tomatoes and roast them a little.

   

10. Shred the onion and marinate it in advance with a little salt.

    

11. Put together a variety of vegetables.

    

12. Crush the feta cheese and sprinkle with black pepper, salt and olive oil.

    

13. Garnish with a stick of fresh thyme.
    This assorted vinaigrette salad is so delicious that you'll be filled for breakfast!