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🍽️ Pepper and Mushroom Salad

188 kcal · 30 min · 4 servings

Ingredients

• 2 yellow bell peppers
• 125 g snow peas
• 1 spring onion
• 100 g brown champignons
• 1 tbsp white sesame seeds
• 2 tbsp pine nuts
• 2 tbsp white balsamic vinegar
• 2 tbsp lemon juice
• 0.5 tsp salt
• 0.5 tsp sugar
• 1 pinch white pepper
• 1 pinch medium-hot mustard
• 3 tbsp olive oil

Instructions

1. 1. Heat a non-stick pan without oil.
2. 2. Add the pine nuts to the pan.
3. 3. Stir the pine nuts constantly.
4. 4. Remove the pine nuts from the pan as soon as they are golden brown.
5. 5. Let the pine nuts cool down.
6. 6. Wash the bell peppers.
7. 7. Pat the bell peppers dry.
8. 8. Halve the bell peppers.
9. 9. Remove the stem base and seeds from the pepper halves.
10. 10. Cut the pepper into thin strips.
11. 11. Wash the snow peas.
12. 12. Bring salted water to a boil.
13. 13. Add the snow peas to the boiling water for 1 minute (blanch).
14. 14. Remove the snow peas from the water.
15. 15. Cool the snow peas immediately in cold water (shock them).
16. 16. Drain the snow peas.
17. 17. Cut the snow peas diagonally in half.
18. 18. Wash the spring onions.
19. 19. Trim the spring onions.
20. 20. Cut the spring onions (including the green parts) into rings.
21. 21. Wipe the oyster mushrooms dry with a kitchen towel.
22. 22. Slice the oyster mushrooms.
23. 23. Prepare the dressing.
24. 24. Arrange the pepper strips on four plates.
25. 25. Arrange the snow peas on the plates.
26. 26. Arrange the mushroom slices on the plates.
27. 27. Arrange the spring onion rings on the plates.
28. 28. Sprinkle the cooled pine nuts over the salad.
29. 29. Drizzle the dressing over the salad.

Nutrition per serving

• kcal: 188
• Protein: 6 g · Fett/Fat: 14 g · Carbs: 10 g