Light salad with sweet peppers and mushrooms

400 g champignons

2 sweet pepper

1-2 cloves garlic

1 tablespoons vegetable oil

1 tsp vinegar

Chinese cabbage / lettuce

parsley

basil

pepper, salt

Rinse mushrooms, cleaned, cut plastic, oil to fry.

Rinse the peppers, remove seeds and chop sticks.

Rinse and pat dry, then chop the herbs, garlic through a press skip.

For the filling mix the oil with the vinegar, crushed garlic, pepper and salt and mix well.

Cover the salad bowl with lettuce, mushrooms and put pepper, sprinkle with salad greens, pour the prepared dressing and apply a light salad with sweet peppers and mushrooms to the table.