Cranberry and tomato salad
DIFFICULTY
RATING
COOK TIME
20 mins
20 mins
TOTAL TIME
20 mins
20 mins
Ingredients
Servings:
4
- 400 g Cherry tomatoes (on the vine)
- 3 TABLESPOONS Olive oil
- 2 stem(s) Celery
- 1 collar Spring onions
- 1-2 TABLESPOONS light balsamic vinegar
- 7-10 Tbsp salt, pepper
- 1 handful of leaf salad
- 50 g dried cranberries
Directions
- 1
Rinse the tomatoes and remove them from the branch. Heat a coated pan dry. Add 1-2 teaspoons of olive oil and toss the tomatoes briefly in the pan over high heat. Remove from the pan immediately.
- 2
Clean, rinse and finely chop the celery and spring onions. Mix the remaining olive oil with vinegar, salt and pepper.
- 3
Rinse lettuce and spin dry. Mix cherry tomatoes, celery, spring onions and cranberries and arrange on the leaf salad. Drizzle the marinade over it. Serve with baguette.
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