Mediterranean Salad Plate À La Klaus
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 13 hrs |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 liter ½ rapeseed oil, good
- Salt and pepper, black
- 1 squirt Maggi
- 1 pinch (s) sugar
- 3 clove (s) garlic
- 1 pinch (s) paprika powder, noble sweet
- 1 bunch herbs, mixed (chives, parsley, dill)
- 1 vegetable onion (s)
- 1 glass bell pepper (s) or bell pepper cones
- 1 glass pepper (s)
- 1 small Glass olives, black, pitted
- 1 small Glass olives, green, pitted
- 2 cups cream cheese, different types for filling
- 1 can mushrooms, large
- 1 glass hot peppers
- 2 sachets feta cheese
- 1 glass dried tomato (s)
- 1 bowl cocktail tomatoes
Print Recipe
Pin Recipe Instructions
- The best way to arrange the vegetable platter is to use a glass baking dish. The red bell peppers, peppers, yellow peppers and the black and green olives from the glass are filled with the cream cheese.
- The stalks of the mushrooms are removed. The mushrooms are also filled with the cream cheese. Ready-made cream cheese with herbs, garlic, paprika, horseradish and peppers is used for the filling.
- Cut the feta cheese into cubes. Place everything together with the sun-dried tomatoes and cocktail tomatoes in the glass bowl.
- For the dressing, put the oil in a bowl and season it with salt, pepper, paprika and a pinch of sugar. Add several crushed garlic cloves and a dash of Maggi, depending on your taste. Chop the parsley, dill and chives and add to the dressing.
- Cut the remains of the champion stalks into small pieces and add. Add the vegetable onion, not cut too small, to the dressing. Season the dressing to taste with the herb stock from the glasses of the paprika and pepper pods.
- Finally, the vegetable platter is doused with the dressing. Chill for a few hours (preferably overnight) so that everything can flow through.
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