Wild Herb Salad with Raspberry Walnut Dressing
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
247
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 | 247 kcal | (12 %) | ||
| Protein | 1.8 g | (2 %) | ||
| Fat | 23.9 g | (21 %) | ||
| Carbohydrates | 6 g | (4 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 12 Walnut
- green Lettuce
- 1 small bunch Arugula
- 1 large bunch Wild herb (such as dandelion, sorrel, watercress)
- 125 grams fresh Raspberries
- For the dressing:
- 3 Tbsps Raspberry vinegar
- Fleur de sel
- 1 tsp Raspberry jam
- 1 tsp Dijon mustard
- black peppers
- 6 Tbsps Walnut oil
Preparation steps
1.
For the salad: chop walnuts coarsely, toast in a dry pan over low heat and allow to cool. Rinse lettuce and pat dry well. Remove any tough stems from arugula and wild herbs, then rinse and drain in a colander. Chop into bite-size pieces and mix. Rinse raspberries and gently dry on a paper towel.
2.
For the dressing: stir vinegar with the fleur de sel. Add raspberry jam, mustard and pepper and mix well. Whisk in the walnut oil.
3.
Arrange salad on four plates and drizzle the dressing over it. Top with raspberries and walnuts.
