Tomato and spinach salad

Name: Tomato and spinach salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3 small onions; 1-2 Garlic cloves; 2 TABLESPOONS White wine vinegar; 7-10 Tbsp salt, pepper, sugar; 2-3 TABLESPOONS Oil; 250 g leaf spinach; 250 g small tomatoes; 3-4 Stem(s) Basil; 200 g Whole milk yoghurt; 1-2 TABLESPOONS Lemon juice; 1/2 Baguette-Brot; 1-2 TABLESPOONS butter/margarine; 7-10 Tbsp Lemon wedges

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

3 small onions
1-2 Garlic cloves
2 TABLESPOONS White wine vinegar
7-10 Tbsp salt, pepper, sugar
2-3 TABLESPOONS Oil
250 g leaf spinach
250 g small tomatoes
3-4 Stem(s) Basil
200 g Whole milk yoghurt
1-2 TABLESPOONS Lemon juice
1/2 Baguette-Brot
1-2 TABLESPOONS butter/margarine
7-10 Tbsp Lemon wedges

Directions

1
Peel onions and garlic. Chop 1 onion and garlic. Mix vinegar, chopped onion, half garlic, salt, pepper. Embezzle oil
2
Sort the spinach, wash and drain well. Pluck the spinach into pieces. Clean, wash and cut the tomatoes into eighths. Cut remaining onions into rings. Mix the spinach, tomatoes and onions with the marinade. Slice Parmesan cheese over it
3
Wash the basil, remove the leaves and chop. Mix with yoghurt and lemon juice. Season to taste with salt, pepper and a little sugar
4
Cut the bread into slices. Heat the fat in a pan. Sauté the rest of the garlic in it. Fry the bread in the pan until golden brown all around. Serve with the salad. Garnish with lemon. Add the sauce
5
You can prepare the cocktail well if you use mushrooms from the jar. Do not sauté them