Vegetarian Spring Salad Recipe

Slice the carrots, red bell pepper, yellow bell pepper, onions, and broccoli into thin strips. Immerse the carrots, broccoli, and bell peppers in simmering water for 3 minutes to prepare them for cooking.

Slowly sauté all the vegetables in olive oil for about 20 minutes, after seasoning with garlic, salt, pepper, and herbs. The vegetables should be tender and slightly crunchy.

Meanwhile, wash and trim the stems of the mushrooms. After seasoning them with garlic, sauté for a few seconds in a hot pan.

To finish, arrange the mixture of greens and arugula harmoniously on your dish and add the vegetables and mushrooms. To add even more delight to your dish, you can include pine nuts that you have previously toasted in a pan or in the oven. This recipe can also be enhanced with a soft-boiled egg (boil for 6 minutes and then place the egg under very cold water) which will have a beautiful effect when it breaks and flows over the vegetables! Enjoy your meal!