Beijinho de CocoBell Pepper Salad Berliner Weisse mit Schuss

Bell Pepper Salad

150 g / 5.25 oz
1 tsp
1 tbsp
1 tbsp
100 g / 3.5 oz

2 tsp
bell pepper
Spanish onion
olive oil
white balsamic vinegar
sheep's cheese
pepper, salt
Italian herbs

Serves 3 - 235 cal per serving
Prep-time: 15 min. - Total-time: 120 min.
From 3 bell peppers (1 green, 1 red, 1 yellow) just remove the stem and the little kernels. Slice them in thin rings using a slicer. Put the bell pepper rings in a large bowl. Peel the Spanish onion and slice in rings. Add to the bell pepper and carefully mix them together. In a small bowl combine the plain whole milk yogurt, honey, olive oil and white balsamic vinegar. Stir well. Add creamy, crumbled sheep cheese to the sauce and stir. Season to taste with freshly ground black pepper, salt and Italian herbs. Add the sheep cheese dressing to the salad, tossing well. Let stand for 1-2 hours before serving in order for all the flavors being absorbed.

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