Hearty winter salad with fried cheese, beets, and walnuts
Ingredients
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cutting board, knife, frying pan (small), tongs, large bowl, salad servers
Nutrition per serving
Step 1/ 3
- 100 g red beets (cooked)
- ½ onion
- 15 g walnuts
- cutting board
- knife
- frying pan (small)
Cut the beetroot in half, then thinly slice. Peel and thinly slice onion. Roughly chop walnuts and toast in a small pan. Set aside.
Step 2/ 3
- 4 fried cheese pockets
- vegetable oil (for frying)
- tongs
Add vegetable oil to the frying pan and fry fried cheese pockets over medium high heat until golden brown on both sides. Set aside.
Step 3/ 3
- 1 tbsp balsamic vinegar
- 1 tbsp pumpkin seed oil
- ½ tsp honey
- 100 g lamb's lettuce
- salt
- pepper
- large bowl
- salad servers
In a large bowl whisk together the balsamic vinegar, pumpkin seed oil, and honey and season with salt and pepper. Add lamb’s lettuce, toss to combine, and transfer to a serving plate. Arrange onion, fried cheese pockets, walnuts, and beets over the salad. Serve immediately and enjoy!
Enjoy your meal!
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