Salad with spicy dressing

Name: salad with spicy dressing
Total time: 25 min
Yield: 4
Ingredients: 100 milliliters pomegranate juice; 1 tablespoon raspberry vinegar; 5 Red pepper; 5 tablespoon mustard; 5 tablespoon honey; 1 tablespoon fresh fresh mint; 5 tablespoon olive oil; 200 gram sweet potato; 400 gram cocktail tomato; 1 Red pepper; 1 tray Red berry; 5 crop lettuce; 1 tray raspberry

Ingredients

Directions

Remove the seeds from the pepper and finely chop the pepper. Finely chop the fresh mint.
Pour the pomegranate juice with the vinegar into a pouring cup.
Add the finely chopped red pepper with mustard, honey, fresh mint and some salt and freshly ground pepper. Pour in the oil.
Pour this mixture into the bottle. Close the bottle and shake to a bound dressing.
Use one fifth of the dressing at a time. Keep the bottle closed in a cool place (not in the refrigerator).
Peel the sweet potato, cut into two cm cubes.
Boil the cubes in a pan with a good bottom of water with a little salt in 6 to 8 minutes. Drain and cool in a colander.
Cut the tomatoes into quarters and the peppers into pieces of a cm. Ris the red berries of their twigs.
Wash the lettuce, dry in a salad spinner or drain. Tear the lettuce above a bowl into pieces.
Spoon the potato, tomato, pepper, red currant and raspberries through the lettuce.
Sprinkle a fifth of the dressing and scoop the salad again.