Whisk 4 Tbsp extra-virgin olive oil with 2 Tbsp balsamic vinegar, salt and pepper. Toss salad greens with sliced roasted peppers and dressing; top with thinly shaved Parmesan.
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Whisk 4 Tbsp extra-virgin olive oil with 2 Tbsp balsamic vinegar, salt and pepper. Toss salad greens with sliced roasted peppers and dressing; top with thinly shaved Parmesan.
Eingestellt von Kerstin um 11:05
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