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Print Recipe
Salad "Colors of Spring" Recipe
Very bright, delicious, light and vitamin salad! Perfect as a side dish to the meat and a separate dish.
Cook Time 20 minutes
Servings
Ingredients
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. First, we prepare the dressing. Do peppers remove seeds, wash and finely chop (I used dry). Garlic skip through the press.
    First, we prepare the dressing. Do peppers remove seeds, wash and finely chop (I used dry). Garlic skip through the press.
  2. In a bowl fold the pepper, the garlic, add a pinch of sugar, juice of half a lemon and vegetable oil.
    In a bowl fold the pepper, the garlic, add a pinch of sugar, juice of half a lemon and vegetable oil.
  3. Mix well and leave to infuse until preparing the salad.
    Mix well and leave to infuse until preparing the salad.
  4. Salad, wash, dry, remove the stems and a little tear hands on a plate.
    Salad, wash, dry, remove the stems and a little tear hands on a plate.
  5. Wash tomatoes, cut into slices and put on salad.
    Wash tomatoes, cut into slices and put on salad.
  6. Onions cut into thin half-rings and put on tomatoes. (Luke can put more.)
    Onions cut into thin half-rings and put on tomatoes. (Luke can put more.)
  7. Rinse cilantro, dry, finely chop and sprinkle on top.
    Rinse cilantro, dry, finely chop and sprinkle on top.
  8. Last of all, sprinkle with finely chopped bell pepper. Before serving, salt the salad to taste, pour the dressing and serve.
    Last of all, sprinkle with finely chopped bell pepper. Before serving, salt the salad to taste, pour the dressing and serve.
  9. I cooked a La carte in small plates, you can cook in one big one and put it in your plates.
    I cooked a La carte in small plates, you can cook in one big one and put it in your plates.

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