Pepper salad

Name: Pepper salad
Yield: 4
Ingredients: 0.5 tsp Freshly ground black pepper; 0.5 tsp Salt; 1 Small bdt. parsley; 1 tsp Oregano; 1-2 clove Freshly crushed garlic; 2 Green peppers; 2 Yellow peppers; 2 Large onion; 4 Red Peppers; 4 Large tablespoons olive oil; 4 Large tablespoons Spanish wine vinegar; 6 Fresh tomatoes

Salads

Cook time: 0 min.
Servings: 4

Ingredients for Pepper salad

0.5	tsp	Freshly ground black pepper
0.5	tsp	Salt
1		Small bdt. parsley
1	tsp	Oregano
1-2	clove	Freshly crushed garlic
2		Green peppers
2		Yellow peppers
2		Large onion
4		Red Peppers
4		Large tablespoons olive oil
4		Large tablespoons Spanish wine vinegar
6		Fresh tomatoes

Instructions for Pepper salad

To prepare the Pepper salad recipe, please follow these instructions:

Peberne FRY in the oven at 160 degrees with the head up until the skin curls. Skins and giblets removed and peberne cut into strips lengthwise with the fruit. The onions are chopped medium-fine and the tomatoes cut into small pieces and combine with the pepper strips in a bowl. The tilsmagte layer is poured over and the whole mix gently and cover with plastic wrap. Must pull in the refrigerator overnight. Serve, if desired. as a starter with small flutes.

Pepper salad

Ingredients for Pepper salad

Instructions for Pepper salad

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