Pretzel Salad Recipe
A vegetarian European recipe with pretzels, english cucumber - thinly sliced, cherry tomatoes - cut into halves. Ready in 20 min, serves 2.
Curated byKavya Sharma🇮🇳
- 1
To begin making Pretzel Salad, we will first make the honey mustard vinaigrette
mustard sauce - or homemade kasundi(1 teaspoon)honey(1 tablespoon) - 2
In a small bowl, whisk together all the ingredients listed in the vinaigrette like the mustard sauce, honey, lemon juice, olive oil,pepper powder and salt to taste, until they are well combined and keep aside
yellow bell pepper (capsicum) - thinly sliced(1/2 cup)mustard sauce - or homemade kasundi(1 teaspoon)honey(1 tablespoon)lemon juice(1 tablespoon)tablespoons extra virgin olive oil(2)black pepper powder(1/4 teaspoon)salt - to taste - 3
Add all the salad ingredients into a large salad bowl
cherry tomatoes - cut into halves(1/2 cup) - 4
Pour the dressing over the salad and gently toss the salad with the dressing
- 5
Do not add extra salt, since the salted pretzels will balance out the flavours
pretzels(1/2 cup)tablespoons extra virgin olive oil(2)salt - to taste - 6
Garnish with more pecan nuts on top
- 7
Note: Add the vinaigrette just before serving the salad, to avoid the salad from getting soggy
- 8
Serve Pretzel Salad with Penne Pasta with Veggies in Tomato Base for a weekend lunch or dinner
Nutrition Facts
Per serving
Rate this recipe
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Pretzel Salad Recipe
A vegetarian European recipe with pretzels, english cucumber - thinly sliced, cherry tomatoes - cut into halves. Ready in 20 min, serves 2.
Curated byKavya Sharma🇮🇳
Directions
8 steps- 1
To begin making Pretzel Salad, we will first make the honey mustard vinaigrette
mustard sauce - or homemade kasundi(1 teaspoon)honey(1 tablespoon) - 2
In a small bowl, whisk together all the ingredients listed in the vinaigrette like the mustard sauce, honey, lemon juice, olive oil,pepper powder and salt to taste, until they are well combined and keep aside
yellow bell pepper (capsicum) - thinly sliced(1/2 cup)mustard sauce - or homemade kasundi(1 teaspoon)honey(1 tablespoon)lemon juice(1 tablespoon)tablespoons extra virgin olive oil(2)black pepper powder(1/4 teaspoon)salt - to taste - 3
Add all the salad ingredients into a large salad bowl
cherry tomatoes - cut into halves(1/2 cup) - 4
Pour the dressing over the salad and gently toss the salad with the dressing
- 5
Do not add extra salt, since the salted pretzels will balance out the flavours
pretzels(1/2 cup)tablespoons extra virgin olive oil(2)salt - to taste - 6
Garnish with more pecan nuts on top
- 7
Note: Add the vinaigrette just before serving the salad, to avoid the salad from getting soggy
- 8
Serve Pretzel Salad with Penne Pasta with Veggies in Tomato Base for a weekend lunch or dinner
About this recipe
A vegetarian European recipe with pretzels, english cucumber - thinly sliced, cherry tomatoes - cut into halves. Ready in 20 min, serves 2.
Nutrition Facts
Per serving (2 servings)
Rate this recipe
