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Chicory salad with corn and peppers

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Ingredients for 2 servings:

  • 1 chicory, approx. 200 g
  • 0.33 can corn
  • 1 pointed pepper
  • 100 g natural yogurt
  • 1 tbsp walnut oil
  • 1 tbsp balsamic vinegar
  • 1 tsp salad herbs
  • ½ tsp honey
  • e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

with yogurt dressing

Trim and wash the chicory. Drain the corn. Wash the bell peppers, remove the cores, and slice them. Mix the dressing and season to taste. Layer the chicory, corn, and bell peppers in salad bowls or plates and pour the dressing over them.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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