Fetinasalat

Name: Fetinasalat
Yield: 4
Ingredients: Flutes; 0.25 tsp Fine salt; 0.5 tsp Crushed red krydderbær in brine; 0.5 dl Cold water; 0.5 Red onion into large cubes (approx. 25 g); 1 tsp Balsamic vinegar; 1 Red bell pepper into thin rings (about 100 g); 1 Sweet onions into thin rings (approx. 50 g); 10 Sundried tomatoes (approx. 25 g); 2 dl Boiling water; 2 l Salad such as oak leaves (ca. 125 g); 20 Black olives; 200 g Fetina

Salads

Cook time: 0 min.
Servings: 4

Ingredients for Fetinasalat

		Flutes
0.25	tsp	Fine salt
0.5	tsp	Crushed red krydderbær in brine
0.5	dl	Cold water
0.5		Red onion into large cubes (approx. 25 g)
1	tsp	Balsamic vinegar
1		Red bell pepper into thin rings (about 100 g)
1		Sweet onions into thin rings (approx. 50 g)
10		Sundried tomatoes (approx. 25 g)
2	dl	Boiling water
2	l	Salad such as oak leaves (ca. 125 g)
20		Black olives
200	g	Fetina

Instructions for Fetinasalat

To prepare the Fetinasalat recipe, please follow these instructions:

Tomato dressing: Pour boiling water over tomatoes and red onion in a bowl. Let it soak in 2 min. drain. Chop tomatoes and red onion finely and it came in a bowl. Add the remaining ingredients and season to taste. Style dressing covered in the refrigerator for at least 1/2 hour. Cut the Fetinaen in ca. 1/2 cm. thin slices and wrecking the slices into small pieces. Serve salad, peppers, onions and olives layered with Fetinaen on a platter. Advantage dressing over salad.

Fetinasalat

Ingredients for Fetinasalat

Instructions for Fetinasalat

Recipe categories