Boiled vegetable salad

At the beginning of spring and early summer, salads begin to be the main dish or the most colorful and vitamin side dish in the kitchen.

Salads can be cold or warm like the one that I invite you to make today, it is a quick, easy and very rich salad, ideal to accompany all kinds of meals or as a main dish, it yields 6 to 7 abundant portions and has a cooking time of 30 minutes.

Ingredients
2 cups boiled cauliflower
2 cups brúcelas cabbage cut in half
2 cups of boiled carrots cut into cubes
4 cups boiled potatoes in cubes
1 cup of boiled green beans
½ cup of zucchini
3 boiled eggs
8-10 lettuce leaves
Oil required quantity
Parsley to your liking
Vinegar salt and pepper

Preparation

Arrange the vegetables and salt if desired, line a bowl with lettuce leaves, then peel the hard-boiled eggs and chop them and spread them over the vegetables.

Mix the oil, vinegar, salt, parsley and pepper in a bowl, until this very homogeneous dressing is left. At the time of serving the salad, sprinkle the vegetables and the chopped egg with the dressing and take to the table.


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