Not One, But THE Salad!
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 ½ bowl lamb`s lettuce
- 100 g cocktail tomatoes
- 0.5 ½ pomegranate
- 2 small onions
- 3 tablespoon tomato (s), dried in oil
- 500 g chicken breast fillet (s)
- 125 g mozzarella
- 4 ½ tablespoon olive oil
- 1 dash balsamic vinegar
- 4 ½ tablespoon water
- 1 ½ tablespoon honey
- 1 ½ tablespoon mustard
- 2 tablespoon herbs (8 herb mix, frozen)
- Parmesan
- sunflower seeds
Print Recipe
Pin Recipe Instructions
- Halve the pomegranate crosswise, tap out the seeds with a spoon over a large bowl. Please remove the white particles roughly. Chop half of the onions and add to the pomegranate seeds.
- Wash the cherry tomatoes, cut them in half and put them in the bowl. Roughly chop the sun-dried tomatoes and add them to the bowl, as well as the mozzarella. Wash the lamb`s lettuce, separate it and add it to the other ingredients. Do not mix yet.
- For the dressing, mix water, oil, balsamic vinegar, mustard and honey. Finally add the herbs.
- Fry the meat together with the remaining onion, cut into small pieces, and then cut into slices.
- Put the salad on the plate, add the dressing and meat and garnish with freshly grated Parmesan and the sunflower seeds.
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