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Pancake salad for in between

updated

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Ingredients for 2 servings:

  • 1 pancake
  • 1 iceberg lettuce
  • 1 carrot(s)
  • 2 tomatoes
  • 2 tbsp olive oil
  • 1 tsp vinegar
  • some mustard
  • some salt
  • ½ bell pepper(s)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

can be made from leftover pancakes

Cut a pancake into strips. Wash the lettuce, remove the leaves, and place them in a bowl in bite-sized pieces. Slice a carrot, tomato, and bell pepper and add them. Mix 2 tablespoons of olive oil and 1 teaspoon of vinegar in a small bowl with the mustard and salt. Then add the sauce and pancake strips to the salad and mix well.

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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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