Chopped lettuce

For 8 people
  • 2 Onions
  • 1 small red, green and yellow peppers
  • 1 small cucumber
  • 300 g Vine tomatoes
  • 300 g Carrots
  • 300 g Gouda cheese
  • 1 Bund Dill
  • 6 EL Wine vinegar
  • 1 EL Sugar
  • 6 tablespoons Sunflower oil
  • Salt
  • pepper
35 minutes
light
1.
Peel the onions. Clean and wash the peppers. Wash and clean the cucumber. Cut 8–10 slices and set aside for garnish. Wash tomatoes. Cut the prepared vegetables into fine cubes. Peel and roughly grate the carrots. Cut the cheese into strips. Wash the dill, shake dry, pluck the flags from the stems and finely chop except for something to garnish. Mix vinegar and sugar for the salad dressing. Add oil drop by drop and stir in. Season to taste with salt and pepper. Stir in the dill. Mix all salad ingredients and refrigerate for about 30 minutes. Arrange in bowls. Garnish with cucumber slices and dill flags
2.
Waiting time approx. 30 minutes
1 person approx.:
  • 190 kcal
  • 790 kJ
  • 12 g protein
  • 15 g fat
  • 6 g carbohydrates

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