Four Seasons salad with mortadella ... and it can also be made with tuna or left vegetarian as one of the rich salads

Spring onion

Cucumber

Lettuce

Mint

Purslane or jute mallow

Sweet peppers, 3 colors

Carrot

Corn

Mortadella or tuna

Dressing Mayonnaise, as needed for the amount of vegetables

Salt, to taste

A small drizzle of olive oil

Chop the vegetables into medium or thin pieces, and the purslane and mint can be left as leaves
Cut the peppers into strips and grate the carrot
Arrange the vegetables on a serving plate, then add the sliced mortadella or the canned tuna, drained of oil
Whisk the mayonnaise, salt, and a little olive oil, then distribute the dressing over the vegetables and mortadella and serve the salad fresh. It can also be chilled in the refrigerator, keeping the dressing aside until serving

This delicious and easy salad recipe and method are from our friend and chef on the Shou Tabkhin Today website

Visit his page by clicking on his name

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Four Seasons Salad with Mortadella

Prep checklist