Summer salad with blue cheese dressing
Time: 15 min. preparation time, 0 min. baking time
Nutrition: Calories ca 417 / Protein 15g / Carbohydr. 6g / Fat 35g
Ingredients (4 servings)
|2 stalks||green onions|
|50 g||cherry tomatoes|
|150 g||blue cheese|
|3 cl||olive oil|
|300 g||baby leaf salad|
frying pan, food processor, large bowl, cutting board, knife
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.
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
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.
200 g yogurt / 150 g blue cheese / 3 cl sherry / 3 cl olive oil / salt / pepper / sugar
In a grease-free frying pan, toast walnuts over medium heat, stirring often, for approx. 2 – 3 min. until golden-brown and fragrant.
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!
300 g baby leaf salad