Spicy Pepper & Mushroom Salad

Spicy Pepper & Mushroom Salad

Have you read the article about Boston Chowder Fondue  recipe? The one which was ideal if you thought to invite your parents or your in-laws. Accompanied by baked new potatoes and of course don’t forget to add to the dinner menu a colorful salad like Spicy Pepper & Mushroom salad. It is healthy, a perfect combination of so many vegetables and to not forget the health benefits of spicy pepper. Problems with stress, blood pressure or diabetes? Spicy pepper contains the right amount of potassium, vitamin-C, vitamin-A, manganese, iron, B-complex group of vitamins such as niacin, pyridoxine etc to solve them. Of course consumed in the right quantity as much as it is needed in the recipe of this salad, for example.

Let’s turn to the dinner and if you are four, including the guests, then you will need this quantity for each ingredient:

  • 1 red pepper
  • 1 green pepper
  • 1 yellow pepper
  • 225 g button mushrooms
  • 8 spring onions, trimmed and chopped
  • 3 Tbsp black olives, stoned and roughly chopped Salad leaves

Dressing is an important part of the salad, especially if these ingredients are added:

  • 1/2 tsp crushed dried chillies
  • 1 garlic clove, crushed
  • Salt and freshly ground black pepper
  • 4 Tbsp olive oil
  • 1 to 2 tsp clear honey
  • 1 Tbsp balsamic vinegar

The best ingredient which will add the perfect taste to this salad is freshly grated Parmesan Cheese and basil sprigs.

First of all, cut the peppers into quarters and remove the seeds and membrane. Then, line the grill rack with aluminium foil, arrange the peppers on the foil and place under a preheated grill for 10 minutes or until the skins have charred. After that, remove the peppers, place them in a plastic bag and leave for about 10 minutes or until cool enough to handle. And now skin and slice thinly and place in a bowl.

The other step is wiping and thinly slicing the mushrooms, and then adding to the peppers with the spring onions and olives.

Place all the ingredients for the dressing in a screw-top jar and shake vigorously until blended. Pour over the peppers and mushrooms and toss lightly.

Arrange the salad leaves on a serving plate and top with the spicy pepper and mushroom mixture. Sprinkle with the Parmesan cheese and basil springs to serve.

Regarding the appropriate drink to accompany the hearty meal, fondue and salad, many people say one should ideally drink a dry, white wine – like a Riesling, while others insist digestion is improved by the accompaniment of hot black tea instead. In fact, according to some studies people who drink tea, it takes about six hours for the stomach to start properly to empty, whereas if you drink alcohol it takes nine hours. However, the doctor leading the study says healthy people “can drink whatever they fancy.”



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