Chrysanthemum, leaves or flowers, for 1 glass:
turnip onion - 1 pc.,
citric acid - ¼ teaspoon,
vegetable oil - 2 tbsp. spoons,
dill - 1 tbsp. spoon.
Cooking methodFinely chop chrysanthemum leaves or flowers, onion and dill. Mix all the herbs, sprinkle with citric acid, add oil.
NoteThis salad goes especially well with spicy meat dishes.