Colorful green salad with peppers and croutons

For 4 people
  • 2 slices (20 g each) toast
  • 1 Garlic clove
  • 25 g Butter or margarine
  • sweet peppers
  • 2 shallots
  • 1 red pepper
  • some leaves oak leaf lettuce and lollo bianco
  • 1/4 Bund Parsley
  • 4 EL white wine vinegar
  • Salt
  • freshly ground black pepper
  • sugar
  • 2 EL Oil
20 minutes
Dice the bread. Peel garlic and chop finely. Melt the fat in a pan, add the bread cubes and toast over a medium heat while turning. Add the garlic and season with paprika.
Remove from pan and set aside. Peel shallots and cut into rings. Clean, wash and put the peppers incut very fine strips. Clean the lettuce, wash it, drain it well and pluck it into bite-sized pieces.
Wash the parsley, pat dry and finely chop. Mix the vinegar, salt, pepper, sugar and parsley together. Beat in the oil. Mix the lettuce, onions and peppers together. Pour the vinaigrette on top. Arrange on four plates.
Scatter croutons on top.
1 person approx:
  • 130 kcal
  • 540 kJ
  • 1 g protein
  • 11 g fat
  • 7 g carbohydrates


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