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🥗 Colorful Salad with Parsley Cream

352 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Bring about 2 liters of water with salt to a boil in a pot.
  2. 2. Thoroughly wash the snow peas and cut them diagonally in half.
  3. 3. Add the snow peas to the boiling salted water for 1 to 2 minutes.
  4. 4. Pour the snow peas into a colander and rinse them immediately with cold water to cool them down.
  5. 5. Remove the stem and seeds from the bell pepper and cut the flesh into small cubes.
  6. 6. Put the chickpeas into a colander, rinse them briefly, and let them drain.
  7. 7. Wash the tomatoes and cut them into quarters.
  8. 8. Wash the mini romaine lettuces, halve them lengthwise, and cut them into thin strips.
  9. 9. Place all prepared ingredients into a large bowl.
  10. 10. Add 2 tablespoons of oil and season the salad with salt and pepper.
  11. 11. Wash the parsley thoroughly and pat it dry.
  12. 12. Remove the thick stems from the parsley and chop it roughly.
  13. 13. Place the chopped parsley, the cream, and the mustard into a tall container.
  14. 14. Blend the mixture until it becomes a creamy sauce.
  15. 15. Season the parsley cream with honey, vinegar, salt, and pepper.
  16. 16. Divide the salad onto plates and drizzle it with the parsley cream.

Nutrition per serving