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Prague Salad with Bell Pepper

Make a tasty, colorful salad — everyone will love it! Prague salad with bell pepper is a fun option for anyone who's grown tired of the usual potato salad or the corn-and-crab-stick standby. It works just as well on a weeknight table as at a holiday spread, it's very easy to make, and all the ingredients are affordable and easy to find.

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Prague salad with bell pepper
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 22 % 6 g
Fats 59 % 16 g
Carbohydrates 19 % 5 g
187 kcal
GI: 100 / 0 / 0
  • Start by rinsing the meat well and patting it dry with paper towels. Set it on a cutting board and cut into thin matchsticks. Put a large skillet over high heat and add the vegetable oil. Once it's hot, add the meat and fry until nicely browned. Toward the end, sprinkle with a little salt and ground black pepper and stir. Take the skillet off the heat and cover with a lid — the meat should stay warm for the salad. Rinse the bell pepper under running water, cut out the stem, remove the seeds and inner membranes, and blot off any moisture with a paper towel. Cut the pepper into the same matchsticks as the meat; when the pieces are cut to a similar size, the salad looks especially pretty and tidy. Wash the apple, wipe it dry, remove the stem and core, and cut the flesh into thin matchsticks as well. Put the apple sticks in a deep bowl and toss them with the lemon juice (this keeps them from browning unattractively). Peel the red onion, halve it, and slice each half into thin half-moons. Now assemble the salad. Take two flat serving plates. On each, layer the fried meat, then the onion half-moons, then the apple sticks. Top the apples with the bell pepper sticks — a brightly colored pepper makes the salad pop. In a separate bowl, stir together the mayonnaise and Dijon mustard until smooth, then spoon the dressing over each plate. Finish with finely chopped fresh dill (rinse and pat it dry beforehand). The salad is ready — it doesn't need chilling; in fact it's best served right away, still slightly warm!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Melted beef fat - 871  kcal/100g
  • Fat beef - 171  kcal/100g
  • Lean beef - 158  kcal/100g
  • Beef brisket - 217  kcal/100g
  • Beef - okovalok - 380  kcal/100g
  • Beef - lean roast - 200  kcal/100g
  • Beef shoulder - 137  kcal/100g
  • Beef - ribs - 233  kcal/100g
  • Beef - ham - 104  kcal/100g
  • Beef - tail - 184  kcal/100g
  • Boiled ham - 269  kcal/100g
  • Beef corned beef - 216  kcal/100g
  • Pork fat - 333  kcal/100g
  • Pork meat - 357  kcal/100g
  • Pork - low-fat roast - 184  kcal/100g
  • Pork chop on a bone - 537  kcal/100g
  • Pork - schnitzel - 352  kcal/100g
  • Pork shoulder - 593  kcal/100g
  • Boar's leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Apples - 47  kcal/100g
  • Dried apples - 210  kcal/100g
  • Canned apple mousse - 61  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Dill greens - 38  kcal/100g
  • Salad mayonnaise of 50% fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal Mayonnaise - 624  kcal/100g
  • Provencal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Dijon mustard - 143  kcal/100g

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