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Print Recipe
Salad with baked Pepper Recipe
Light (without potatoes and rice), a hearty salad, will please with bright colors and savory taste. Very tasty salad.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Spread the pepper on the foil, bake in the oven, until toasted barrels, turning several times. Then we take it out, cover it with foil or polyethylene and cool it.
    Spread the pepper on the foil, bake in the oven, until toasted barrels, turning several times. Then we take it out, cover it with foil or polyethylene and cool it.
  2. Prepare the marinade-carefully mix the mustard, oil, lemon juice, soy sauce, sugar.
    Prepare the marinade-carefully mix the mustard, oil, lemon juice, soy sauce, sugar.
  3. Cut the meat into cubes and pour 2/3 of the finished marinade, leave to marinate for 1 hour-1.5 hours.
    Cut the meat into cubes and pour 2/3 of the finished marinade, leave to marinate for 1 hour-1.5 hours.
  4. The cooled baked pepper is peeled from the skins, cut into thin strips, cucumber into small cubes, herbs finely, eggs-coarsely.
    The cooled baked pepper is peeled from the skins, cut into thin strips, cucumber into small cubes, herbs finely, eggs-coarsely.
  5. We collect our salad, the remaining marinade is served separately, so that everyone can add to taste.
    We collect our salad, the remaining marinade is served separately, so that everyone can add to taste.

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