Ingredients for 2 Servings
200 g Sandwich Slices, Lyon-style
or Sandwich Slices, Paprika [Order No: 140]
1 red onion
8 radishes
1 yellow pepper
5 pickled cucumbers
4-5 tbsp fresh parsley, chopped
4 tbsp olive oil
2 tbsp cider vinegar
1 tbsp sweet mustard
1 tbsp agave syrup
Salt and pepper
1 tbsp chives, optional
or Sandwich Slices, Paprika [Order No: 140]
1 red onion
8 radishes
1 yellow pepper
5 pickled cucumbers
4-5 tbsp fresh parsley, chopped
4 tbsp olive oil
2 tbsp cider vinegar
1 tbsp sweet mustard
1 tbsp agave syrup
Salt and pepper
1 tbsp chives, optional
100% Vegan Recipe from Vegusto
Hearty salad with Sandwich Slices, Lyon-style
Whether party or dinner: surprise your festive table with a hearty Vegusto salad combined with vitamin-rich vegetables and fresh herbs. That tastes good!
Ingredients for 2 Servings
200 g Sandwich Slices, Lyon-style
or Sandwich Slices, Paprika [Order No: 140]
1 red onion
8 radishes
1 yellow pepper
5 pickled cucumbers
4-5 tbsp fresh parsley, chopped
4 tbsp olive oil
2 tbsp cider vinegar
1 tbsp sweet mustard
1 tbsp agave syrup
Salt and pepper
1 tbsp chives, optional
or Sandwich Slices, Paprika [Order No: 140]
1 red onion
8 radishes
1 yellow pepper
5 pickled cucumbers
4-5 tbsp fresh parsley, chopped
4 tbsp olive oil
2 tbsp cider vinegar
1 tbsp sweet mustard
1 tbsp agave syrup
Salt and pepper
1 tbsp chives, optional
Preparation
Peel the onions, halve them, cut them into thin strips and put them in a bowl.
Then wash the radishes and peppers and cut them into strips together with the pickles and the veggie cold cuts and add them to the bowl with the onions.
Finally, wash the parsley, shake dry, chop finely and add to the bowl.
For the dressing, mix the oil, the vinegar, the mustard, the agave syrup, the salt and the pepper and pour over the salad. Mix everything together carefully and allow to infuse for about 15 minutes.
Then wash the radishes and peppers and cut them into strips together with the pickles and the veggie cold cuts and add them to the bowl with the onions.
Finally, wash the parsley, shake dry, chop finely and add to the bowl.
For the dressing, mix the oil, the vinegar, the mustard, the agave syrup, the salt and the pepper and pour over the salad. Mix everything together carefully and allow to infuse for about 15 minutes.