Spring Strawberry Salad in Ciabatta Baskets
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
530
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 530 kcal | (25 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 32.6 g | (28 %) | ||
| Carbohydrates | 51.3 g | (34 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 Ciabatta
- 70 milliliters vegetable oil
- 400 grams Strawberries
- 90 grams sugar
- 100 milliliters Orange juice
- 2 Tbsps green peppercorns
- 30 milliliters Orange liqueur
- 1 bunch each of yellow dandelions and Arugula
- 1 Romaine lettuce
- 100 grams Yogurt (0.1% fat)
- 2 Tbsps White vinegar
- 5 Tbsps olive oil
- Salt and peppers
- edible Flowers (for garnish)
Preparation steps
1.
Toast bread slices in a nonstick pan with oil until golden brown. Remove from pan, place bread immediately over a cup and carefully turn down edges to form a basket.
2.
Rinse strawberries, dry and halve or quarter depending on size. Melt sugar in a pot until completely dissolved, add orange juice and cook. Chop green pepper coarsely and add along with Cointreau to sauce. Add strawberries and let boil, then allow to cool.
3.
Rinse greens and spin dry. Mix yogurt with white wine vinegar and olive oil until smooth. Season with salt and pepper. Dress greens with dressing and distribute into bread baskets. Serve with strawberries and decorate to taste with edible flowers.
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