Coloured salad

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
5 1
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 8
  • 1 red, yellow and green peppers (approx. 300 g each)
  • 400 g Carrots
  • 1 (approx. 800 g) Iceberg lettuce
  • 2–3 Shallots
  • 1 Beet Cress
  • 100 ml white balsamic vinegar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 4-5 Tbsp Olive oil
  • 75 g Vital Core Mix

Directions

  1. 1

    ##Paprika## clean, wash, quarter and cut into fine strips. Peel, wash and roughly grate the carrots. Clean, wash, quarter and cut out stalk. Cut lettuce into strips.

  2. 2

    ##Shallots## peel and finely dice. Cut cress from the bed. For the vinaigrette, mix vinegar, salt, pepper, sugar and shallots. Embezzle oil. Mix in the cress, except for 1 tbsp for garnishing.

  3. 3

    Mix the peppers, lettuce and carrots, pour the vinaigrette over it, mix and arrange in a salad bowl. Garnish with cress and sprinkle with ##seeds##-mix.

Nutrition Facts

KCAL
120 kcal
CARBS
6 g
FATS
8 g
PROTEINS
4 g