Salad of roasted peppers with walnuts - II type
Ingredients
10 (1 kg) peppers
1 cup (150 g) walnuts
1/2 head garlic
1/4 cup (50 ml) vegetable oil
1 tbsp (10 ml) lemon juice
1/2 tsp (3 g) salt
5 (300 g) red tomatoes
1 bunch parsley
Photo
Method
Peppers baked, peel, cleaned of seed and finely chopped. Add salt and sprinkle with some of the vegetable oil and lemon juice. Stir and let stand 10 minutes. Add the walnuts, chopped with garlic. The mixture is stirred, poured into a dish and sprinkle with chopped parsley. The prepared salad garnished with red tomatoes, cut into slices and pour the rest of the vegetable oil and lemon juice.
Difficulty
Average
Tested
0 users
Author
vg
Sunday, December 1, 2002 - 00:00

Comments

Nikolay Rusev

Tue, 10/14/2003 - 00:00

Very nice.