Spring salad, crisp and rich in vitamins
DIFFICULTY
easy
easy
RATING
COOK TIME
20 mins
20 mins
TOTAL TIME
20 mins
20 mins
Ingredients
Servings:
4
- 1 Perennial (about 500 g) Dandelion
- 1 pickled cucumber
- 100 g Radish sprouts
- 4 medium-sized tomatoes
- 250 g Sheep's cheese
- 2 red onions
- 1 TEASPOON Mustard
- 4 TABLESPOONS Vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 4 TABLESPOONS Oil
- 1 pinch Sugar
Directions
- 1
Dandelions clean, wash and roughly pluck. Wash the cucumber and cut into slices. Wash the sprouts and let them drip off. Clean, wash and slice tomatoes. Arrange everything. Dice the feta cheese and sprinkle over the salad.
- 2
Peel and finely chop the onions. Mix mustard and vinegar. Season with salt and pepper. Slowly add the oil. Flavour with sugar. Stir in diced onions and spread over the salad
- 3
Tip: Onions are an important ingredient in wholefood cuisine. Depending on the season, you can also use spring onions or normal onions instead of red onions
More Delicious Recipes
