Three peppers salad with ham and cheese


Three peppers salad with ham and cheese

Three peppers salad with ham and cheese

Ingredients:

2 sweet peppers: red, yellow and orange
1 can (400 g) pineapple rings in syrup
350 grams of ham (the lean)
300 g smoked cheese
4 tbsp of apple cider vinegar
3 tablespoons brandy
young leaves of watercress
freshly ground black pepper

Preparation:

In peppers, remove the seeds and the stalk, cut into the flesh of beautiful squares with sides 1.5 cm.

Cheese cut into slices the same thickness of 0.5 cm, and then isosceles triangles with sides 2.5 cm. Leg cut into long thin strips.

Pineapple rings fold in a colander (syrup save) and pat dry. Cut them in small segments.

For the filling, pour pineapple syrup in a saucepan, add the brandy and vinegar, boiled down by half over medium heat, cool.

Mix all ingredients, pour the sauce, put in a dish, sprinkle with freshly ground pepper, garnish with leaves of watercress and serve.

Bon Appetit!

Three peppers salad with ham and cheese

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