Colorful lettuce

For 4 people
  • 1 Bund Radishes
  • 125 g Mushrooms
  • 1/2 (approx. 100 g) oak leaf salad
  • 1/2 (approx. 100 g) Pick or lettuce
  • 125 g Dandelion salad
  • 1 shallot or 1 small onion
  • 3 EL Balsamic vinegar
  • 1-2 EL white wine vinegar
  • Salt
  • Pepper
  • 4 EL Oil
  • 1-2 Garlic cloves
  • 100 g thin baguette
  • 40 g butter or Margarine
  • 1 Beet garden cress
30 minutes
light
1.
Clean, wash and pat the radishes and mushrooms . Halve the radishes and thinly slice the mushrooms. Clean, wash and drain the leaf salads. In the meantime, peel the shallot and dice it finely. Mix the vinegar, salt, pepper and shallot cubes together. Beat in the oil. Pluck the lettuce leaves into bite-sized pieces and mix with the radishes, mushrooms and vinaigrette. Peel and slice the garlic. Cut the baguette into half slices. Heat the fat in a pan and roast the baguette and garlic until golden brown. Arrange the salad on plates. Cut the garden cress from the bed and sprinkle over the salad. Serve immediately with garlic croutons
1 person approx:
  • 270 kcal
  • 1130 kJ
  • 5 g protein
  • 19 g fat
  • 18 g carbohydrates

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