pointed pepper salad

Ingredients for 1 servings:

• 20 ml apple cider vinegar
• 1 tsp Dijon mustard
• ½ tsp honey
• 10 ml water
• Salt and pepper, freshly ground
• 1 tbsp extra virgin olive oil
• 200 g pointed peppers, yellow and orange
• 1 small apple
• 75 g wholegrain rice, cooked (leftover from the previous day)
• 15 g arugula
• 10 g hazelnuts, roasted

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Place all of the dressing ingredients in a salad bowl and mix thoroughly. Wash the apple and bell pepper. Remove the stems and blossoms from the apple and remove the cores. Cut into pieces approximately 1.5 cm thick. Remove the stems, light-colored membranes, and seeds from the bell peppers. Cut into pieces approximately 1.5-2 cm in size. Add the pre-cooked and cooled rice, apple, and bell pepper to the dressing in the bowl and mix thoroughly. Wash and dry the arugula. Chop it up a little, if necessary. Just before serving, mix it into the salad and sprinkle with the hazelnuts (not too finely chopped). Tip: I had some leftover whole-grain rice and used it for this salad.