Summer salad with blue cheese dressing
Difficulty: Easy
Time: 15 min. preparation time, 0 min. baking time
Nutrition: Calories ca 417 / Protein 15g / Carbohydr. 6g / Fat 35g
Ingredients (4 servings)
| 75 g | walnuts |
| 2 stalks | green onions |
| 50 g | cherry tomatoes |
| 1 | bell pepper |
| 200 g | yogurt |
| 150 g | blue cheese |
| 3 cl | sherry |
| 3 cl | olive oil |
| 300 g | baby leaf salad |
| salt | |
| pepper | |
| sugar |
Utensils
frying pan, food processor, large bowl, cutting board, knife
Wine Tip
muskateller
A light salad begs for a young, equally light wine with a decent amount of sweetness. Muskateller works well with the intensity of the blue cheese and its elderberry aromas are ideal for summer.
Step 1
Roughly chop walnuts. Thinly slice green onions. Halve cherry tomatoes. Cut bell pepper into thin strips.
cutting board, knife
75 g walnuts / 2 stalks green onions / 50 g cherry tomatoes / 1 bell pepper
Step 2
Using a food processor, blend together yogurt, blue cheese, sherry, and olive oil until smooth and creamy. Season to taste with salt, pepper, and sugar.
food processer
200 g yogurt / 150 g blue cheese / 3 cl sherry / 3 cl olive oil / salt / pepper / sugar
Step 3
In a grease-free frying pan, toast walnuts over medium heat, stirring often, for approx. 2 – 3 min. until golden-brown and fragrant.
frying pan
Step 4
Wash and dry salad. Thoroughly mix ingredients together. Add some of the dressing and toss to combine. Taste and add more dressing if desired. Enjoy!
large bowl
300 g baby leaf salad
