Spinach and tomato salad

Name: Spinach and tomato salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 pack of (25 g) frozen onion with garlic; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Olive oil; 200 g leaf spinach; 250 g Tomatoes; 3 medium-sized onions; 50 g Parmesan; 1 Pot of basil; 200 g Whole milk yoghurt; 2-3 TABLESPOONS Lemon juice; 7-10 Tbsp Sugar; 1 Baguette roll; 1 Garlic clove; 1-2 TABLESPOONS Butter or margarine; 7-10 Tbsp Lemon

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 pack of (25 g) frozen onion with garlic
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Olive oil
200 g leaf spinach
250 g Tomatoes
3 medium-sized onions
50 g Parmesan
1 Pot of basil
200 g Whole milk yoghurt
2-3 TABLESPOONS Lemon juice
7-10 Tbsp Sugar
1 Baguette roll
1 Garlic clove
1-2 TABLESPOONS Butter or margarine
7-10 Tbsp Lemon

Directions

1
Mix deep-frozen onions with garlic, some salt and pepper and oil. Wash and sort the spinach. Then pluck into bite-sized pieces. Clean, wash and slice the tomatoes. Peel onions and cut into rings.
2
Mix the spinach, tomatoes and onion with the vinaigrette. Slice parmesan cheese over it. For the sauce, wash basil, pluck leaves, chop if necessary. Mix yoghurt, lemon juice and basil. Season to taste with salt, pepper and a little sugar. Cut the baguette into slices. Peel garlic and press it through a garlic press. Fry briefly in hot fat. Fry the baguette slices on each side until golden brown.
3
Season to taste with salt, pepper and a little sugar. Cut the baguette into slices. Peel garlic and press it through a garlic press. Fry briefly in hot fat. Fry the baguette slices on each side until golden brown. Serve salad, sauce and baguette slices garnished with lemon