| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/2 Tasse | olive oil |
| 2 | cloves garlic crushed |
| 3 Scheibe | White bread, crusts removed, cubed |
| 1/2 Teelöffel | Chili seasoning |
| 8 x ca. 30 g | Young spinach Or |
| 1 | Cos lettuce |
| 1 | Piece peppered salami, diced (6 oz) |
| 3 klein | Onions, sliced, separated in rings |
| 1 | Red bell pepper, seeded, cut in thin slices |
| 4 x ca. 30 g | Button mushrooms sliced |
| 1 1/2 Esslöffel | lemon juice |
| 1 Teelöffel | sugar |
| 1 Teelöffel | mustard prepared |
| | salt |
| | pepper freshly ground |
| 12 | Marinated Spiced Olives |
|
Heat 3 tablespoons of oil in a skillet. Add garlic and bread cubes and fry, stirring constantly, until golden. Remove from heat. Add chili seasoning, stir well and cool. Tear spinach or lettuce leaves into bite-size pieces. In a large salad bowl, combine spinach or lettuce leaves, salami, onion, bell pepper and mushrooms.
Place remaining oil in a screw-top jar with lemon juice, sugar, mustard, salt and pepper. Shake vigorously until well blended. Pour over salad and toss well. Sprinkle croutons on top and garnish with olives. Serve at once.
in refrigerator. Just before serving, shake dressing ingredients vigorously, add to salad and toss well. Add croutons and olives and serve at once.
|
|
Anmerkungen zum Rezept:
keine |
