From the Cook
From the Cook
From the Cook
1/4
Mixed Salad
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Instructions
1
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Place balsamic vinegar, olive oil, honey and mustard in a large salad bowl and mix with a fork or whisk to form a homogeneous dressing.
2
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Wash the vegetables, then slice the radishes and cucumber as thinly as possible using a vegetable slicer.
3
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Wash the lettuce and spin it thoroughly dry in a salad spinner. Then stack the lettuce leaves on top of each other and cut them into the thinnest possible strips. Slice the spring onions (white and green parts) into thin rings, stack the basil leaves on top of each other, roll them up, and cut them into thin strips as well.
4
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Cut off the cress and add it to the bowl with the remaining vegetables, stir well so that everything is mixed with the dressing and serve the salad.
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Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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