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Cheese salad with peppers

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Ingredients for 10 servings:

  • 500 g Emmental cheese
  • 500 g bell pepper(s), red
  • 50 g dill, frozen
  • 250 g mayonnaise
  • 50 g spirit vinegar
  • 100 g sunflower oil or rapeseed oil
  • ½ tsp white pepper
  • ½ tsp salt
  • n. B. sugar

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 25 minutes

Cut the cheese and bell peppers into strips. Add the dill and mayonnaise. Make a dressing with the remaining ingredients. Add sugar to taste, but it works fine without. Mix everything well in a bowl and let it sit for about 2-3 hours before serving.

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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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