Fungal and peberfrugt salad

Name: Fungal and peberfrugt salad
Yield: 4
Ingredients: Romainesalatblade; 0.5 tsp Freshly ground black pepper; 0.5 tsp Salt; 0.5 tsp Dried oregano; 1 Green bell pepper; 1 clove Garlic; 1 dl Italian fat free dressing; 1 Red bell pepper; 1 Red onion; 1 dl Black olives without stones; 1 tsp Dried Basil; 200 g Mushrooms or CEPS

Salads

Cook time: 0 min.
Servings: 4

Ingredients for Fungal and peberfrugt salad

		Romainesalatblade
0.5	tsp	Freshly ground black pepper
0.5	tsp	Salt
0.5	tsp	Dried oregano
1		Green bell pepper
1	clove	Garlic
1	dl	Italian fat free dressing
1		Red bell pepper
1		Red onion
1	dl	Black olives without stones
1	tsp	Dried Basil
200	g	Mushrooms or CEPS

Instructions for Fungal and peberfrugt salad

To prepare the Fungal and peberfrugt salad recipe, please follow these instructions:

Arrow and finely chop the garlic. Does fungi able and cut them into slices. Rinse the peppers, crack them and traps them under the grill. Striml the peppers finely. Arrow the onion and cut it into thin slices.
Mix Italian dressing with garlic, basil, oregano, salt and black pepper in a bowl. Mix it well.
Turn mushrooms, bell peppers, onions and olives in dressing. Mix so that all ingredients are covered by the dressing.
Cover with plastic wrap and place in refrigerator at least 30 minutes and a maximum of 1 day.
Put leaves of romainesalaten on four plates and favor fungal mixture on top.

Fungal and peberfrugt salad

Ingredients for Fungal and peberfrugt salad

Instructions for Fungal and peberfrugt salad

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