Sugar Snap Peas Salad with Toasted Flakes

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Salad
Cuisine European
Servings (Default: 4)

Ingredients

  • 400 g suar snap peas
  • 250 g mushrooms
  • 250 g cherry tomato (s)
  • 50 g cress
  • 3 tablespoon vinegar (herb vinegar)
  • 6 tablespoon oil (walnut oil)
  • 100 g oatmeal
  • Salt and pepper, from the mill
  • Paprika powder, hot pink
  • sugar
Sugar Snap Peas Salad with Toasted Flakes
Sugar Snap Peas Salad with Toasted Flakes

Instructions

  1. Wash vegetables and cress. Halve the sugar snap peas diagonally and cook in boiling salted water for 3 minutes, quench and drain in a sieve. Cut the mushrooms into thin slices. Halve the cherry tomatoes. Arrange everything on plates.
  2. For the dressing, mix vinegar and 4 tablespoons of oil, season with salt, pepper and sugar. Roast the oat flakes in the heated oil (2 tablespoon), place in a bowl and season with salt, pepper and paprika powder. Pour the dressing over the salad and sprinkle the salad with the oatmeal.

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