Description
Extremely juicy salad with a rich aroma and bright colors!
Ingredients
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Mushrooms
500 g
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Pepper
4 piece
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Onion
2 piece
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Dill
0.5 coup
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Olive oil
3 Tbsp
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Orange juice
4 Tbsp
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Vinegar
1 Tbsp
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Pine nuts
4 Tbsp
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Black pepper
Cooking
For this salad I take the frozen peppers in the winter, and in summer and autumn - fresh. I don't eat up frozen. Salt and pepper them and pour a drop of oil (to your taste - take olive)
Put them in the oven, preheated to 200 degrees. Guided by color - they need to start reddening, and even better to give them a little burn...
Then I check to see if the peel is bad leaves, I quickly put them in a bag and leave for 10 minutes to rest. Then the peppers are absolutely easy to clean. Cut them in oblong slices
Mushrooms cut into large chunks, pepper, salt to taste and fry them in oil until Golden brown
In the same pan fry onion, too, to a rosy color
Make the dressing for this, mix orange juice, vinegar and olive oil. Slice a bit of orange pulp. Pine nuts fry.
Harvest our salad mix in a bowl the pieces of roasted pepper, sauteed onions and mushrooms, a few slices of orange. Pour the dressing, stir again and spread on a serving dish. On top sprinkle with nuts, fresh herbs...
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