Salad with Sprouts, Nectarines and Croutons
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Tbsps balsamic vinegar
- 2 Tbsps Apple juice
- salt
- freshly ground peppers
- 3 Tbsps olive oil
- 2 sun-dried Tomatoes
- ½ head Oak leaf lettuce
- 150 grams mixed Seeds (food group)
- 2 Nectarine
- 3 sprigs mint
- 4 thin slices white bread
- 100 grams Feta
Preparation steps
1.
For the salad dressing, mix vinegar in a bowl with apple juice, salt and pepper and then gradually whisk in oil. Finely chop sun-dried tomatoes, add to the bowl and stir.
2.
Rinse lettuce, trim, spin dry and tear into bite size pieces.
3.
Rinse sprouts and drain. Rinse nectarines, cut in half, remove pits and cut into thin slices.
4.
Lightly toast slices of bread, cut feat cheese into four slices and place on toast. Then bake in a preheated 220°C (approximately 425°F) oven for a few minutes until cheese begins to brown slightly. Remove from the oven and cut into cubes.
5.
Arrange lettuce on plates, arrange sprouts and nectarines on top and drizzle with the dressing. Serve salad covered with chopped cheese croutons and garnished with a few mint leaves.
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