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Print Recipe
Salad with Pepper Recipe
"New Year" is the most festive holiday! And many begin to prepare for it long before the onset. The combination of flavors of products in my salad is familiar to many. I hope that the salad will be a worthy decoration of your table.
Cook Time 40 minutes
Servings
Ingredients
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. For this salad, you need to prepare the "main character" in advance. Need the smallest peppers. This one is a mini, or you can use a small round one. These stuffed peppers are on sale and ready, but I prepared them myself, now I will tell you how it happened. Wash the peppers and remove the seeds. Prepare the marinade.
    For this salad, you need to prepare the "main character" in advance.
Need the smallest peppers. This one is a mini, or you can use a small round one.
These stuffed peppers are on sale and ready, but I prepared them myself, now I will tell you how it happened.
Wash the peppers and remove the seeds.
Prepare the marinade.
  2. Vegetable oil-60 g Vinegar 6% - 150 ml Sugar - 1 heaped tablespoon Salt-1 tsp without slide Cloves - 3 PCs. Peas - 7 PCs Garlic-2-3 teeth. From these ingredients, cook the marinade.
    Vegetable oil-60 g
Vinegar 6% - 150 ml
Sugar - 1 heaped tablespoon
Salt-1 tsp without slide
Cloves - 3 PCs.
Peas - 7 PCs
Garlic-2-3 teeth.
From these ingredients, cook the marinade.
  3. Cook the peppers in the marinade for 10 minutes. Remove and place in a tray or jar, sprinkling with garlic slices. Pour the marinade in which the pepper was cooked. Close the lid. Put it in the refrigerator.
    Cook the peppers in the marinade for 10 minutes.
Remove and place in a tray or jar, sprinkling with garlic slices. Pour the marinade in which the pepper was cooked. Close the lid. Put it in the refrigerator.
  4. After two days, prepare the products for the filling. Greens can be taken to your liking. Green Basil or coriander" sound " good. Cheese is preferably slightly salted and the most dense. The mass will become soft due to feta.
    After two days, prepare the products for the filling.
Greens can be taken to your liking.
Green Basil or coriander" sound " good.
Cheese is preferably slightly salted and the most dense. The mass will become soft due to feta.
  5. Dry the cheese from the brine with a napkin. Products for the filling are placed in the bowl of a blender or food processor - a real assistant in the kitchen.
    Dry the cheese from the brine with a napkin.
Products for the filling are placed in the bowl of a blender or food processor - a real assistant in the kitchen.
  6. In two seconds, he crushed the products into a homogeneous paste.
    In two seconds, he crushed the products into a homogeneous paste.
  7. Which should be stuffed with ready-made pepper. Tightly lay the filling, without voids. Put the peppers back in the tray or jar. Pour olive or other vegetable oil. Close, put in the refrigerator. In this state, it can be stored for 7-10 days.
    Which should be stuffed with ready-made pepper.
Tightly lay the filling, without voids.
Put the peppers back in the tray or jar. Pour olive or other vegetable oil. Close, put in the refrigerator.
In this state, it can be stored for 7-10 days.
  8. At the right time, prepare all the products for the salad. Cut the meat into arbitrary pieces (I have grilled pork, chicken or smoked Turkey will do) Cut the olives in half. Very small cherries can be left whole or cut into two parts. If you don't like the taste of cherry, you can cut ordinary tomatoes into cubes. Cut small red onions into rings. Cut the stuffed peppers into 3-4 rings. Those that are larger will go to the bottom layer, and leave the small ones for the top. The pepper is very tender - it will be more convenient to cut it with a sharp thin knife.
    At the right time, prepare all the products for the salad.
Cut the meat into arbitrary pieces (I have grilled pork, chicken or smoked Turkey will do)
Cut the olives in half.
Very small cherries can be left whole or cut into two parts. If you don't like the taste of cherry, you can cut ordinary tomatoes into cubes.
Cut small red onions into rings.
Cut the stuffed peppers into 3-4 rings. Those that are larger will go to the bottom layer, and leave the small ones for the top. The pepper is very tender - it will be more convenient to cut it with a sharp thin knife.
  9. Put on the bottom of the serving plate: Lettuce leaves in torn pieces. (leave a little for the second layer), put on the leaves Meat, Then the onion rings Tomatoes and olives Larger pieces of pepper with cheese.
    Put on the bottom of the serving plate:
Lettuce leaves in torn pieces. (leave a little for the second layer),
put on the leaves
Meat,
Then the onion rings
Tomatoes and olives
Larger pieces of pepper with cheese.
  10. Put the remaining pieces of salad on top.
    Put the remaining pieces of salad on top.
  11. and pepper and onion rings. Pour the oil in which the pepper and cheese were infused.
    and pepper and onion rings.
Pour the oil in which the pepper and cheese were infused.
  12. To top it off, arrange the leaves of lemon balm or mint. Sprinkle with fragrant spices, suitable Caucasian or Provencal. I did not add salt, as there was enough in the used products. You are guided by your taste. A little brew and you can serve.
    To top it off, arrange the leaves of lemon balm or mint.
Sprinkle with fragrant spices, suitable Caucasian or Provencal.
I did not add salt, as there was enough in the used products. You are guided by your taste.
A little brew and you can serve.

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