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| Main Ingredients | Green capsicum, Red capsicum |
| Cuisine | Fusion |
| Course | Salads |
| Prep Time | 16-20 minutes |
| Cook time | 0-5 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 1 medium green capsicum, cut into 1 inch pieces
- 1 medium red capsicum, cut into 1 inch pieces
- 1 medium yellow capsicum, cut into 1 inch pieces
- 2 medium tomatoes, deseeded
- 6-7 button mushrooms, blanched
- 1 iceberg lettuce head
- 6 stuffed olives
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon lemon juice
- 3 garlic cloves, ,grated
- 7-8 black peppercorns, crushed
- Salt to taste
Method
- Cut tomatoes into long strips. Slice mushrooms thickly. Tear lettuce into one inch pieces with hand. Halve olives.
- Take a large mixing bowl and toss capsicums, tomatoes, mushrooms, lettuce and olives together. Mix together olive oil, lemon juice, grated garlic, crushed peppercorns and salt.
- Mix well. Pour dressing over the salad and serve cold.
Nutrition Info
| Calories | 338 |
| Carbohydrates | 23.5 |
| Protein | 10.5 |
| Fat | 22.1 |
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