Salad “Colors of Spring” Recipe
Very bright, delicious, light and vitamin salad! It is perfect as a side dish for meat and an independent dish.
Servings
3
Cook Time
20minutes
Servings
3
Cook Time
20minutes
Ingredients
Instructions
  1. First we prepare the refueling. Remove the seeds from the peppers, wash and finely chop (I used dry ones). Pass the garlic through the press.
  2. In a bowl, put the pepper, garlic, add a pinch of sugar, the juice of half a lemon and vegetable oil.
  3. Mix well and leave to infuse until the salad is cooked.
  4. Wash the salad, dry it, remove the stalks and tear a little with your hands on a plate.
  5. Wash the tomatoes, cut into slices and put on a salad.
  6. Cut the onion into thin half rings and put it on the tomatoes. (Luke can add more.)
  7. Rinse the cilantro, dry it, chop it finely and sprinkle it on top.
  8. Last of all, sprinkle with finely chopped bell pepper. Before serving, add salt to the salad to taste, pour over the dressing and serve to the table.
  9. I cooked portions in small plates, you can cook in one large one and put it on your plates.
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