Chard and wild herbs salad with orange and mustard dressing
- 1 large organic orange li>
- 100 g Whole milk yogurt
- 1 EL honey
- 3 EL coarse mustard li>
- Salt
- pepper
- 200 g Wild herb salad (e.g. Leaf mustard, agano, wasabi, dandelion or beetroot)
- 200 g red, fine-stemmed chard
- 10 Quail eggs
20 minutes div>
very easy
- 1.
- For the dressing, wash the orange, rub dry. Finely rasp off the peel. Halve the orange, squeeze out the juice. Mix together yogurt, honey, mustard, orange juice and zest. Season with salt and pepper to taste
- 2.
- Clean the lettuce, wash, spin dry and cut into smaller pieces if necessary. Clean and wash the Swiss chard and shake dry. Cut into pieces and add to the salad. Cook the eggs in boiling water for about 3 minutes. Drain, quench and peel. Add the dressing to the salad and fold in. Arrange on plates. Halve the eggs and spread them on the salad. Bread tastes good with it
1 person approx:
- 160 kcal
- 670 kJ
- 8 g protein
- 7 g fat
- 12 g carbohydrates
Leave A Comment