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Vinaigrette on toast

Time to cook: 15 minutes

Total Servings: 5

Nutritional Value

I'd like to offer you a salad "Vinaigrette" with garlic and ginger croutons. Juicy and crunchy!

Ingredients for vinaigrette on toast:

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• Bread (black, lean) - 5 slices.
• Sunflower oil (TM Oleina) - 5 tablespoon
• Garlic - 2 clove
• Ginger - 0.5 teaspoon
• White cabbage / Cabbage - 0.5 glass
• Pickled cucumber - 1 pc
• Beet - 1 pc
• Onion - 1 pc
• Salt - to taste

How to cook vinaigrette on toast step by step with photos

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	Cut leavened bread into properly sized slices.
	Add crushed garlic to the sunflower oil.
	Add ground ginger.
	Pour the oil and garlic and ginger into a pan and fry the bread.
	Remove the croutons when ready from the pan.
	Finely chop cabbage and mash with your hands.
	Add chopped onion and garlic to the cabbage to taste.
	Add chopped cucumber.
	Add chopped beet. Stir. Dress the salad with sunflower oil. Season with salt to taste.
	We put the salad on croutons and serve it.

Nutritional Value:

Whole Dish:
Calories 1263.4 Calories	Protein 17.9 g	Fat 81.2 g	Carbohydrates 114.9 g
Per Serving:
Calories 252.7 Calories	Protein 3.6 g	Fat 16.2 g	Carbohydrates 23 g
100g:
Calories 188.6 Calories	Protein 2.7 g	Fat 12.1 g	Carbohydrates 17.1 g

Salt, Garlic, Beetroot, Onions, Ginger, Sunflower Oil, Vegetable, Cabbage, Bread, Crunchy, Sauerkraut, Starters, Sandwiches, Open sandwiches