Salad of sweet peppers Sweet pepper takes the first place among the vegetables in the content of vitamin C and can compete with the black currant. In cooking, various dishes are prepared from the fruits of this vegetable: salads, side dishes, stuffed peppers, canned food, condiments, and pepper pods can be stewed, fried, baked and dried. Pepper goes well with garlic, onions and spicy greens. In spite of the special usefulness of this vegetable, it should not be eaten with stomach ulcers, duodenal ulcers, cholecystitis and gastritis.
Ingredients:- Sweet pepper 500 g
- Parsley fresh 1 bunch
- Table vinegar 15 ml
- Sunflower refined sunflower oil 50 ml
- Pepper black ground 1 pinch
- Salt 1 pinch
- Garlic 3 denticles
- Step 1 To prepare the salad you need to take fleshy pods of red and yellow sweet peppers (evenly), parsley greens, garlic, table vinegar, vegetable oil, black pepper and salt.
- Step 2 Wash sweet pepper pods, peel off the stems and seeds with the seeds, then cut into 4 pieces and cut each quarter into noodles.
- Step 3 Pepper separately (in color) fry in vegetable oil until soft.
- Step 4 Peel the garlic cloves, finely chop and grind with salt into the gruel.
- Step 5 Wash the parsley greens in running water, dry and chop.
- Step 6 Mix garlic with vinegar, ground pepper and parsley.
- Step 7 Pour the prepared mixture to the cooled peppers and mix. Salad if necessary, add salt, mix again and put into portions.