A hearty, vibrant, catchy salad with an original mix of products. The unusual proximity of pineapples with mushrooms leaves a unique impression on everyone who at least once tastes it.
Pick your recipe
You will need
- - 3 red bell peppers;
- - 335 g canned pineapple;
- - 285 g of mushrooms;
- - 1 bunch of green lettuce leaves;
- - 110 ml of olive oil;
- - 55 ml of vegetable oil.
Instruction manual
1
Peel the onions, wash and chop them as small as possible, and then fry in vegetable oil for 8 minutes. Transfer the fried onions to a separate plate.
2
Wash the mushrooms, dry well with a paper towel, cut into small cubes and fry them in sunflower oil until the liquid evaporates from them.
3
Drain the syrup from the can with the canned pineapples, put them on a cutting board and cut into small pieces.
4
Rinse red bell pepper thoroughly, remove the middle and seeds from it. Then cut it into thin slices.
5
Rinse lettuce leaves with cold water and tear into small pieces with your hands.
6
In a large salad bowl, mix prepared lettuce, pepper, pineapple, fried onions and mushrooms. Mix everything thoroughly and season with olive oil.