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Pepper salad with pineapple

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Ingredients for 4 servings:

  • 2 red bell peppers
  • 1 bell pepper(s), green
  • 3 slice(s) pineapple, from the can
  • 50 g hazelnuts
  • 3 tbsp oil
  • 1 tbsp vinegar
  • 2 tbsp water
  • salt and pepper
  • 1 pinch(s) of sugar
  • Paprika powder

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Clean the peppers, remove the felty inner walls, and slice the peppers into strips. Cut the pineapple into chunks and the hazelnuts into slices. Make a marinade, season to taste, and mix with the chopped ingredients. Let the salad marinate for about 1 hour.

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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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