Recipes
Germany Ingredients (4 Servings)
- 1 small iceberg lettuce
- 100 g carrots
- 100 g corn kernels (canned)
- 2 spring onions
- 100 g cocktail tomatoes
- 2 tbsp lemon juice
- 1 tbsp balsamic vinegar, white
- 2 tbsp pumpkin seed oil
- 2 tbsp rapeseed oil
- 1 tbsp mustard
- a little salt
- pepper
- 2 tsp sugar
- 1 bunch of cress
Nutritional values (per serving)
Calories155 kcal
Fat11 g
Sodium150 mg
Carbohydrates11 g
Protein3 g
Phosphorus61 mg
Potassium427 mg
Liquid174 ml
Directions
Wash the lettuce, cut into quarters, remove the hard stalk and cut the quarters into strips. Wash carrots, peel and cut or slice into fine strips and soak them for at least two hours. Drain corn kernels.
Wash spring onions, cut the white and the bright green parts into fine rings. Wash and halve cocktail tomatoes. Place everything into a salad bowl.
Froth up the lemon juice, balsamic vinegar, the oils and the mustard well with each other. Add seasoning. Cut the cress and mix 2/3 with the dressing. Spread the dressing over the salad and sprinkle the rest of the cress on top.