Bell Pepper and Mushroom Salad
⏳ Time
40 minutes
🥕 Ingredients
14
🍽️ Servings
10
Description
Bell Pepper and Mushroom Salad
Ingredients
- Orange Bell Peppers - 4 pieces
- Spanish onions - 1 head
- Safflower Oil - 8 tablespoons
- Chicory - 1 piece
- Radicchio Salad - to taste
- Cress salad - 5.3 oz
- Fresh Mushrooms - 7.1 oz
- Pitted olives - 4.4 oz
- Red Wine Vinegar - 2 tablespoons
- Walnuts - 2 tablespoons
- Onion - 2 heads
- Salt - to taste
- Powdered Sugar - 2 teaspoons
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Wash the peppers, cut them in half, remove the seeds, and roast them in the oven until the skin is browned. Transfer to a bag or a tightly sealed jar and cool. Peel off the skin and cut into strips.
Step 2
Finely chop the red onion and sauté in vegetable oil until golden brown.
Step 3
In a bowl, mix the vinegar, 6 tablespoons of oil, walnut oil, finely chopped onion, powdered sugar, salt, and pepper, and whisk together.
Step 4
Before serving, chop all types of lettuce, add thinly sliced mushrooms, olives, peppers, and onions. Drizzle with the dressing.
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