Paprika Salad I

1. rinse and clean the celery, setting aside the greens. Cut celery into thin slices. 2.

Rinse and clean zucchini, cut in half lengthwise and slice. Quarter peppers, clean, rinse, slice into strips and mix with celery and zucchini.

Stir vinegar with sugar, salt, pepper and oil. Chop kitchen herbs and celery greens and fold in.

Pour the sauce over the lettuce. Let the lettuce stand for 20 minutes. Dice feta cheese and sprinkle over leaf salad before serving.

As a menu suggestion:

Entrée: Paprika salad

Main course: Lentil stew

Dessert: Plum yeast pieces

half an hour

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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