Colorful salad plate with two sauces

Name: Colorful salad plate with two sauces
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 5-6 Tbsp Vinegar and apple juice; 7-10 Tbsp salt, pepper, sugar, paprika; 2 TABLESPOONS Oil; 1 small onion; 1/2 bunch parsley, dill and chives; 1 Beet Cress; 300 g ripened cream; 2 TABLESPOONS Light mayonnaise; 1-2 TABLESPOONS Tomato ketchup; 3-4 Tbsp Lemon juice; 2 pistons (approx. 300 g) Chicory

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

5-6 Tbsp Vinegar and apple juice
7-10 Tbsp salt, pepper, sugar, paprika
2 TABLESPOONS Oil
1 small onion
1/2 bunch parsley, dill and chives
1 Beet Cress
300 g ripened cream
2 TABLESPOONS Light mayonnaise
1-2 TABLESPOONS Tomato ketchup
3-4 Tbsp Lemon juice
2 pistons (approx. 300 g) Chicory

Directions

1
Mix vinegar, juice, salt, pepper, some sugar and oil. Peel and chop the onion. Wash, chop or cut the herbs. Add everything
2
Stir cream, mayonnaise and ketchup until smooth. Season with 1-2 tablespoons lemon juice, salt, pepper, sugar and paprika
3
Clean and wash the chicory, peppers, chard, carrots and mushrooms. Peel and halve the chicory leaves. Cut coarse chard stems into wide strips, leave leaves whole (cut Chinese cabbage or lettuce into strips). Coarsely grate the carrots. Halve mushrooms and sprinkle with 2 tbsp. lemon juice. Cut pepper into rings
4
Arrange the prepared salad ingredients on a plate. Add extra sauces
5
Drink: mineral water