Spinach salad
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 30 g Pine nuts
- 125 ml white balsamic vinegar
- 1 TABLESPOON Lime juice
- 7-10 Tbsp Bad Reichenhaller brand iodine salt with fluoride and folic acid
- 7-10 Tbsp black pepper
- 7-10 Tbsp Sugar
- 4 TABLESPOONS Oil
- 250 g young spinach
- 2 Lettuce hearts (approx. 100 g each)
- 50 g Watercress
- 250 g cherry tomatoes
- 2 packs (125 g each) Mini Mozzarella balls
- 1 Beet Cress
Directions
- 1
Roast the pine nuts in a pan without fat until golden brown. Mix vinegar, lime juice, salt, pepper and sugar. Fold in the oil. Spinach, lettuce
- 2
Wash, clean, halve or quarter the tomatoes. Pour mozzarella in a sieve and drain. Cut cress from the bed and stir into the vinaigrette. Mix spinach, lettuce, watercress, mozzarella and tomatoes, arrange on four plates.
- 3
Drizzle vinaigrette over it. Serve sprinkled with pine nuts.
Nutrition Facts
KCAL
330 kcal
330 kcal
CARBS
4 g
4 g
FATS
28 g
28 g
PROTEINS
15 g
15 g
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