- For the salad
- 1 handful Leaf lettuce variety
- 1 bowl lamb's lettuce
- 1 paprika (red)
- 1 Beet (raw)
- 6 stalks green Asparagus (blanched)
- 200 grams Cheese (whole piece, reduced fat 12-16% fat, such as Grünländer)
- 4 slices Toast
For the salad, rinse and trim the lettuces and shake dry. Rinse and trim the bell pepper, cut in half, remove the seeds and ribs and cut into cubes. Peel the beet (with gloves) and cut into small cubes. Cut the asparagus diagonally into pieces. Dice the cheese.
Cut the toasted bread into cubes, place on a lined baking sheet and bake the croutons in the oven at 200°C (approximately 400ºF) for 5-10 minutes until crispy.
For the dressing, mix all ingredients together and season to taste.
Mix the salad ingredients together and drizzle with the dressing. Serve the salad showered with cheese cubes and croutons.