Summary

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)

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Instructions

1. 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.
2. 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.
3. 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.