Salad sauce on the basis of olive oil and vinegar very often meets in European cuisine as gas station for light vegetable salads and also salads use of salad herbs - arugula and a leaf lettuce. For preparation we use two types of vinegar. Olive oil only of a cold extraction. And Provence herbs will betray to sauce unique aroma, and to all dish - refined taste.
Vegetable salad for breakfast not only it is tasty, but nourishingly and it is useful. It is possible to add a breakfast with a glass of fresh juice and grain small loafs.
