3 (10 ounce) cans green planter stalks
1 medium head lettuce, shredded
1 medium onion, sliced
2 medium carrots, peeled and sliced
1 medium onion, sliced
1/4 cup sugar
2 (16 ounce) cans tomato paste
1 1/2 cups olive oil
1 cup white wine
1 tablespoon lemon juice
1 (1 ounce) package instant lemon pudding mix
1/4 teaspoon salt
Shred green pepper in food processor or blender. Cover medium bowl with center of lettuce and onion.
In a large saucepan, heat water and beef stock to simmer over medium heat. Stir in tomato paste, olive oil and white wine. Bring to a boil. Reduce heat, reduce mixture to medium. Cover, reduce heat and simmer until vinegar is reduced (about 10 minutes). Remove from heat and stir in lemon juice. Let cool about 10 minutes and mix in pudding mix.
Beat in salt and adjust to taste. Refrigerate at least 4 hours before serving.
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