John Myers
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Vegetable Salad on Iceberg Lettuce
The perfect vegetable salad on iceberg lettuce recipe with a picture and simple step-by-step instructions.
Vegetables:
- 150 g Iceberg lettuce
- 1 smaller Red peppers
- 1 Carrot
- 1 Onion
- 100 g Sugar snap
Salad dressing:
- 100 ml Water
- 4 tbsp Melfor vinegar
- 1 tbsp Lemon juice
- 0,5 tsp Seasoned salt from my KB
- 0,5 tsp Garlic pepper from my KB
- 0,5 tsp Fenugreek powder
- 0,5 tsp Freshly grated nutmeg
- 0,5 tsp Telly cherry pepper
- 2 tbsp Rapeseed oil
- Seasonal herbs
- Clean the sugar snap peas, rinse with cold water and cook in salted water for about 5 minutes! Then put off cold! Meanwhile, clean the iceberg lettuce and cut into strips, wash and spin. Clean the peppers, remove the core, wash and cut into strips. Peel the onion, cut in half and also cut into strips.
- Now put all the prepared vegetables except for the iceberg lettuce in a bowl and add all the spices, herbs, water and vinegar. Mix well and finally add oil! Let it steep for 15 minutes and in the meantime prepare the main side dish you want!
- Now divide the iceberg lettuce on 2 plates and pour the vegetable salad with sauce on top! With us the Back-Emmental! 🙂
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