Salads and appetizers
Four Seasons Salad with Mortadella
A fresh and tasty Four Seasons salad that can also make a light dinner if we add mortadella or tuna. A complete, refreshing, and nourishing meal.
Total time30 min
Prep10 min
Cook20 min
Yield4 servings
DifficultyEasy
ReviewsNo public ratings yet
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Recipe tags
Salads and appetizersInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
Recipe story
Four Seasons salad with mortadella ... and it can also be made with tuna or left vegetarian as one of the rich salads
Ingredients
- 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
Method
- 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
- Also, from our delicious salads, here is quinoa salad
Notes and serving ideas
- kibbeh with laban or with meat and cheese
- quinoa salad
