Cucumber and Pepper Iceberg Lettuce in Honey Dressing

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	10 mins
Total Time	30 mins
Course	Salad
Cuisine	European
Servings (Default: 2)

Ingredients

0.5 ½ iceberg lettuce
0.5 ½ cucumber (s)
1 bell pepper (s)
2 tablespoon balsamic vinegar, white
2 tablespoon olive oil
1 teaspoon, leveled honey, (creamy blossom honey)
1 teaspoon vegetable stock, grained, without flavor enhancers
2 pinches pepper, freshly ground colorful
1 tablespoon, heaped herbs, (salad herbs, freeze-dried)

Cucumber and Pepper Iceberg Lettuce in Honey Dressing

Instructions

Halve half the iceberg lettuce again. Cut the two quarters into strips and wash. Then pour into a colander and shake out the water. Peel half the cucumber and slice it into fine slices. Wash and quarter the bell pepper, remove the core and slice the pulp into fine strips.
Put the lettuce strips, the cucumber slices and the pepper strips in a bowl and sprinkle with the salad herbs, fold in everything. Let it steep for 10 minutes.
Mix the olive oil with balsamic vinegar, honey, granulated broth and pepper to a dressing and season to taste. Pour over the salad and mix everything thoroughly.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.