Endive salad and seafood

Required Products:

1 endive salad - head

2 pcs. green pepper

1 pcs. cucumber salad

125 g carcass squid

225 g young asparagus

125 g smoked salmon

175 g mussels cooked in shells

Wash the endive, narezhte.Perets and cucumber cut into small cubes. Sprinkle with endive.

Squid cut into rings and cook for 5 minutes.

Boil the asparagus until tender. Connect with squid, smoked salmon, mussels and salad.

For the filling mix 2 tablespoons vegetable oil 1 tablespoon white wine vinegar, 5 tablespoons of lemon juice, 1-2 tablespoons powdered sugar, 1 teaspoon mustard seeds, salt and ground black pepper.

Pour salad dressing. Arrange slices of lime.