John Myers
Red Salad That Likes It Colorful …
The perfect red salad that likes it colorful … recipe with a picture and simple step-by-step instructions.
- 380 g Beetroot
- 125 g Smoked bacon
- 1 Pc. Leek
- 150 g Mushrooms
- 1 Pc. Fresh hot peppers
- 1 tbsp Roasted onions
- 1 tbsp Finely chopped parsley
- 2 Pc. Boiled egg
- 2 tbsp Greek yogurt 10% fat
- Sea salt from the mill
- Pepper from the grinder
- Ground garlic
- 1 Pc. Wild garlic blossom
- Dear friends, just briefly: many know that I was able to work a little “clumsily” after another operation on my hand. That means, I have simplified the data center a little, including beetroot from the glass. I hope you can forgive it.
- Open a glass of beetroot and pour it through a sieve to drain. Then cut into sticks. Cut the leek into rings and wash, drain and briefly balance. Clean the mushrooms, cut into slices and fry in a pan. Diced bacon & also fry in a pan. Boil the egg (hard) and cut into strips. Finely chop patersilie, clean the pepper and cut finely as well.
- Let the champignong and bacon cool down after frying. Put the bacon on a kitchen towel so that not too much of the roast fat gets into the salad. Put all thaws in a bowl, mix gently & season with salt, pepper and garlic granules. At the end add the yoghurt and mix gently again. Cover and set aside 7 Let it draw.
- So that the whole thing is not so meatless, I topped individual schnitzel with boiled ham and young cheese slices, rolled them up and seared in butter. The salad can also be eaten without side dishes. Did I forget something? I hope not and I wish you bon appetit.
- p.s. There is sure to be someone who wonders how she opened the jar with the “handicap” & why garlic granules …. VERY EASY, punched a hole in the lid with a screwdriver and the air supply practically closed the jar opened by itself. Garlic granules … because they get along better with the yoghurt and the salad has a longer shelf life, provided there is something left over.
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