Name: Glenorle Cherry Tomato Olive Salad
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Cherry tomatoes; 6 black olive; 20g Cherry radish; 30g lettuce; 50g egg; 2g White sesame; 50g Cucumber; 2 tablespoons Linseed oil; 1 tablespoon Sugar; 1g salt; 1 tablespoon Vinegar

Glenorle Cherry Tomato Olive Salad

by Sweetheart good time

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

I am very happy to receive the organic linseed oil product provided by Glinnoe. Thank you for the trial experience opportunity provided by Gourmet Jie.

Usually, when making salads at home, people usually use commercially available salad dressings to season them. Generally, higher-calorie cooking oil is used as the raw material, and a lot of salt and sugar are added to make the original salad more and more calories. The nutritional value is exceeded, but the gain is not worth the loss.

This time I used the linseed oil provided by Gelinor as the sauce for cherry tomatoes olive salad. It has low calories and high nutritional value. It is very suitable for making healthy quick salads. The vitamins in vegetables, the protein in eggs, and the sauce of flaxseed oil and vinegar make it delicious and refreshing.

Glenorle Cherry Tomato Olive Salad

1. Wash the cucumbers, cherry radishes, cherry tomatoes, and lettuce separately; the eggs are cooked

Glenorle Cherry Tomato Olive Salad recipe

2. Tear the lettuce into small pieces by hand, slice the cucumber, remove the stems and cut the cherry tomatoes in half; cut the black olives, and cut the boiled eggs in half

3. Take a container and mix the vegetables with the exception of eggs, add Glinol linseed oil, salt, sugar and vinegar and mix well

4. Finally put the halved egg, sprinkle with white sesame seeds

Tips:
1. Black olives should be stored in a cool and dry place. After opening, they need to be refrigerated and consumed within 30 days.
2. It is also okay to choose black olives without salt, and all kinds of vegetables can be replaced with what you like
3. It is recommended to cook linseed oil at low temperature as much as possible, high temperature will lose its nutritional value (it is recommended to use cold dressing^_^ to make it more valuable)