Mixed iceberg lettuce with super delicious dressing

Ingredients for 4 servings:

• 1 iceberg lettuce
• 1 bell pepper(s), red
• 2 stalk(s) Celery
• 5 radishes
• 2 spring onions
• 1 handful of pine nuts (toasted in a pan)
• 1 handful of walnuts (crumbled)
• chives
• 2 tbsp vinegar (table vinegar)
• 1 tsp mustard (herb mustard)
• salt and pepper
• 5 tbsp oil (sunflower oil)
• 1 tbsp pumpkin seed oil
• Sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Dressing with pumpkin seed oil

Wash the iceberg lettuce and tear into bite-sized pieces. Wash the bell peppers, deseed them, and cut into small cubes. Wash the celery and cut into small slices. Wash the radishes and cut into small sticks. Wash the spring onions and cut into small rolls. Gently toast the pine nuts in a pan without fat—they burn easily! Crumble the walnuts into small pieces. Finely chop the chives. Place everything in a salad bowl. For the dressing, combine the vinegar with the herb mustard and season with salt, pepper, and sugar. Then add the sunflower oil and pumpkin seed oil and mix everything together. Just before serving, pour the dressing over the salad and mix well.