Cretan Winter Salad
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 ½ head lettuce
- 150 g spinach, fresh
- 200 g cherry tomato (s)
- 0.5 ½ pomegranate
- 50 g parmesan cheese
- 30 g brittle (sesame brittle)
For the dressing:
- 50 ml olive oil
- 75 ml balsamic vinegar, white
- 50 ml lemon juice
- 1 tablespoon tahini
- 1 tablespoon maple syrup
- 1 tablespoon mustard
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash, spin and tear the lettuce and fresh spinach into bite-sized pieces. If the spinach stalks are too thick, cut them beforehand. Halve the cherry tomatoes, then quarter and mix with the salad. Put everything in a serving bowl.
- Mix all ingredients for the dressing and pour over the salad just before serving.
- Slice the parmesan into small slices. Core the pomegranate. Break the sesame brittle into smaller pieces. Serve everything as a topping on the salad.
- Tips: The salad looks best when various red and green leaf salads are combined with the fresh spinach.
- If there is enough time, it is worth breaking the sesame brittle into small pieces to caramelize / roast the sesame brittle in the oven on a baking sheet lined with baking paper and then add it to the salad as a topping.
- The quantities can all be varied according to individual taste. Without parmesan, the salad is vegan.
- 300 Kcal per serving.
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