Salad with sunflower vinaigrette
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
8
- 2 Heads iceberg lettuce
- 2 can(s) (425 ml each; separation weight: 255 g) Kidney Beans
- 1 jar(s) (425 ml; separation weight: 285 g) Vegetable corn
- 2 Onions
- 150 g streaky smoked bacon
- 4 TABLESPOONS Sunflower seeds
- 8 TABLESPOONS Vinegar
- 4 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
Directions
- 1
Clean, wash and halve the iceberg lettuce and cut it into narrow slices. Put beans and corn grains on a sieve, rinse and drain. For the vinaigrette, peel and finely chop the onions. Cut the bacon into small cubes. Roast sunflower seeds in a dry pan until golden brown. Remove. Leave the bacon in the pan until crispy.
- 2
Add onions and fry briefly. Mix the prepared ingredients for the vinaigrette with vinegar and oil. Season with salt and pepper. Mix vinaigrette with salad, beans and corn. Cover and leave to stand for approx. 30 minutes. Season to taste again and serve
- 3
Preparation time approx. 30 minutes (without waiting time)
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