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Print Recipe
Salad with Rice and Peppers Recipe
Easy, uncomplicated salad for fans of dietary nutrition. Very simple dish.
Cook Time 20 minutes
Servings
Ingredients
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Sprinkle the red bell pepper with olive oil and bake in the oven until scorched. Remove the skin, cut the flesh into strips, add the juice from the peppers to the dressing.
    Sprinkle the red bell pepper with olive oil and bake in the oven until scorched. Remove the skin, cut the flesh into strips, add the juice from the peppers to the dressing.
  2. Boil the rice and cool it. Cut the green onions. Mix the pepper, rice, onion, and salt. Refill: lemon juice + sugar + olive oil + freshly ground black pepper + juice from peppers-all this is well shaken in a jar and season the salad.
    Boil the rice and cool it. Cut the green onions. Mix the pepper, rice, onion, and salt. Refill: lemon juice + sugar + olive oil + freshly ground black pepper + juice from peppers-all this is well shaken in a jar and season the salad.

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