Name: Crispy Toast Salad
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 tablets Toast; 30g butter; 1 piece orange; 1/2 apple; 5 pcs Mushrooms and Fruits; 1 piece cabbage; 1 parsley; 30g Mixed nuts; 20g Fruit vinegar; 0.5g salt

Crispy Toast Salad

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

Leftover toast has turned into a popular and fashionable cold dish. After eating, I want to eat it every day. The toast block is crispy and tender, and the more delicious it is, the more fragrant it is when you eat it; it is matched with seasonal vegetables and fruits, not only the color is eye-catching, the taste is fresh, but it is also rich in nutrition, simple and quick, it is a staple food and a cold dish, even Xiaobai who can’t cook You can do it all in 5 minutes on a CD-ROM.
This cold toast fruit and vegetable salad, inspired by a vegetarian restaurant, added a little quinoa to such a dish, it actually sold for 48 yuan! Butter comes from animals and is not in the range of vegetarian dishes, so the vegetarian restaurant should just toast the toast and it is not worth 48 yuan. If you add it together, it's not more than 6 yuan. .
It just so happened that there were still two slices of homemade coconut toast. I cut everything and found a few fruits and vegetables. After a while, the toast salad that was fragrant, crisp, sweet and sour, was ready. This plate happens to be lunch. "

Crispy Toast Salad

1. The main ingredients of the salad are ready: toast slices, oranges, apples, mushrooms, mixed nuts (almonds, cashews, raisins, dried cranberries, walnuts), butter;

2. Cut 30 grams of butter, more and less, it’s okay;

3. Put the butter into a small bowl, and the insulated water will melt;

4. Cut the toast into small dices about 2 cm, and pour the melted butter on the toast;

5. Spread the toast pieces evenly on the baking tray, put them in the middle of the oven, and heat up and down at 230 degrees, and bake them until browned; the taste is crunchy; let cool after baking before use;

6. When baking toast, deal with the fruit: peel the orange into small pieces, remove the core of the apple, cut or slice evenly; clean the skin and eat it, and increase plant fiber;

7. I cut a few more shredded cabbage and cilantro into small sections, which will be richer in color and taste;

8. Put fruits and vegetables in a large plate, sprinkle a little salt, pour some fruit vinegar, and mix well; mix the mixed nuts and diced toast into the fruits and vegetables before eating; a plate of toast salad with both staple food and vegetables is ready Up.

9. A toast salad with both staple food and vegetables is ready.

Tips:
1. The toast is homemade coconut toast. Because the coconut filling contains oil, the amount of Anjia butter used for baking toast is less; the toast is added with butter liquid, and the taste after baking is more mellow, crispy and tender;
2. The types of fruits and vegetables can be adjusted according to taste and season;
3. There are many types of fruit vinegar, usually sweet and sour, and most of the fruits are sweet, so there is no need to put sugar in this salad;
4. Fruits and vegetables are pickled with a little salt and fruit vinegar, and a small amount of juice will leak out, so be sure to mix the toast and mixed nuts into the fruits and vegetables before eating to prevent them from becoming soft due to the absorption of the juice. .