Coloured salad

Name: Coloured salad
Cook time: 35 min
Total time: 35 min
Yield: 8
Ingredients: 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

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

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
##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
##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
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.