Cross Border Salad
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 tablespoon Miracel Whip Balance
- 2 tablespoon sour cream or creme fraîche
- 1 teaspoon mustard, hotter
- 2 tablespoon heavy cream
- salt and pepper
- 1 teaspoon sugar
- 1 onion (s), diced
- 1 can corn, drained
- 1 can kidney beans, drained
- 2 thick tomato (s), roughly diced
- 0.5 ½ cucumber (s), peeled, cut into pieces
- 0.5 ½ head iceberg lettuce, cut into bite-sized pieces
- possibly mozzarella
- possibly mushrooms, fresh ones
- possibly sheep cheese
- possibly vegetables your choice
Print Recipe
Pin Recipe Instructions
- Make a spicy dressing from Miracel Whip, sour cream (thick tablespoons, please), cream, mustard, salt, pepper and sugar. Stir in the diced onion.
- Then add the corn and kidney beans as well as tomatoes and cucumber. If you like, you can also add chopped mozzarella, sheep`s cheese, fresh mushrooms, peppers, zucchini There are no limits to the imagination.
- Finally add the iceberg lettuce cut into bite-sized pieces. Let it steep a little and serve.
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