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Print Recipe
Vegetable Salad Recipe
Fast, delicious, lean! Very tasty salad with a chic dressing.
Cook Time 10 minutes
Servings
Ingredients
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. All ingredients are listed for two servings. Cut the rye bread into squares of about 1x1 cm.
    All ingredients are listed for two servings.
Cut the rye bread into squares of about 1x1 cm.
  2. Fry in a large amount of oil (so that each piece is thoroughly soaked) until crisp, stirring constantly. This will take about a minute.
    Fry in a large amount of oil (so that each piece is thoroughly soaked) until crisp, stirring constantly. This will take about a minute.
  3. Cut the cucumber and sweet pepper into larger cubes.
    Cut the cucumber and sweet pepper into larger cubes.
  4. Dressing: in a Cup, carefully mix the oil, mustard, tomato paste and a pinch of salt. I also add 5-6 drops of Tabasco sauce.
    Dressing: in a Cup, carefully mix the oil, mustard, tomato paste and a pinch of salt.
I also add 5-6 drops of Tabasco sauce.
  5. Add the still warm crackers to the vegetables and season. Finely chop the red hot pepper and add it to the salad (BUT you can do it without it).
    Add the still warm crackers to the vegetables and season.
Finely chop the red hot pepper and add it to the salad (BUT you can do it without it).
  6. Ready.
    Ready.

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