Celery and Red Pepper Salad with Light French Dressing
Heating time: 10 Minutes
Heating temperature: Stove Top
Heating mode: Stove Top
Cooling time: 30 MinutesDownload PDF
Ingredients (8 portions)
| Amount | Measure | Name |
|---|---|---|
| 399.60 | g | Celery, branch |
| 800.00 | g | Pepper, red |
| 60.00 | g | MARVELLO Full Fat Spread 30 x 500g |
| 450.00 | g | Onions |
| 100.00 | g | Pine nuts |
| 250.00 | ml | KNORR French Light Salad Dressing 6 x 1L |
| 40.00 | g | Onions, spring |
Preparation
1. Cut celery and pepper into 5cm long thin strips.
2. Chop onion finely.
3. Heat marvello in a pan, add the onion and fry till soft.
4. Add the pepper and celery and pine nuts and stir over heat for 2 minutes.
5. Transfer to a large bowl and pour the salad dressing over, add the spring onions and toss well.
6. Chill for 30 minutes before serving.
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