John Myers
Colorful Salad, with Toasted Potato Bread and Meatballs
The perfect colorful salad, with toasted potato bread and meatballs recipe with a picture and simple step-by-step instructions.
dressing
- 1 Pcs. Tomatoes red and brown each
- 4 Pcs. Meatballs leftovers how many are there
- 2 Pcs. Shallot
- 1 Pcs. Garlic + ginger each
- Bacon slices for the balls
- 2 Tablespoon Yogurt 10% fat
- 2 Tablespoon Ressi vinegar from our region
- 1 Tablespoon Cold pressed olive oil
- 1 Tablespoon Mustard medium hot
- Salt, pepper, sugar as required
- Fresh herbs who have
garnish
- 2 Pcs. Slices of a potato bread
The vegetable
- There was still something of everyone. Enough for a salad, anything goes with a little imagination.
- I quartered the salad, washed it and let it drip off. Lightly fry on all sides in a pan that I brushed with a little olive oil. Put aside . Then add the garlic clove with the ginger and the shallots that I quartered. If you still have meatballs (I add the finished product), fry them with them. I wrapped them around bacon. You can also fry turkey strips on what’s there.
- I made eighths of the tomatoes and put the goo in a mixing vessel with the mustard, the vinegar, the yoghurt, sugar and the spices (nothing is wasted. Mix with the magic wand and season to taste, this is my dressing.
- So, now arrange the salad in a bowl or a deep plate. Not to forget the potato bread. I discovered it in a discounter. I was blown away immediately. I roasted these two slices a bit in the pan, wonderful. So that’s it. A salad that I really liked. And nothing is left as a remainder
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