Colorful salad

Ingredients for 2 servings:

• 1 large bell pepper(s), orange
• 1 small zucchini
• 1 onion(s), red
• 1 large tomato(s)
• 1 bunch of green asparagus
• 1 handful of tomatoes, dried
• 2 tbsp capers
• 4 thick potatoes, boiled
• ½ lemon(s)
• Vinegar
• some apple juice
• Salt
• 1 tsp honey
• 1 tsp, heaped Dijon mustard

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

doesn’t survive 20 minutes in the shared apartment

Cut the asparagus into pieces and sauté in olive oil. Halve the zucchini lengthwise and thinly slice, slice the onion into rings, and dice the bell peppers, potatoes, and tomatoes. Chop the sun-dried tomatoes, if desired. Place everything in a bowl with the capers. Combine the sauce ingredients in a jar and stir until the honey has dissolved. Add to the vegetables and mix well. Let it sit for an hour. The salad can also be eaten immediately. Deluxe version: Sprinkle with toasted pine nuts and fresh basil. For picnics, potlucks, or anywhere else where more people need to be fed, simply increase the number of potatoes.