For the salad dressing, whisk together clear soup, vinegar and oil. Remove the skin from the garlic and press it through a garlic press. Remove the skin from the onion, clean and rinse the spring onions. Cut both into fine rings. Rinse tomatoes, quarter, remove seeds, dice flesh. Rinse parsley and chop, except for a remainder for garnish. Warm the salad dressing slightly. Add prepared ingredients. Remove the skin from the blunt. Cut cheese and bluntzes into slices. Arrange on plates in a fan shape, drizzle with salad dressing and serve garnished with parsley.
Serve with pretzels.
Preparation : 20 min
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