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Spinach salad with cucumber and buttermilk dressing

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Ingredients for 4 servings:

  • 150 g spinach, young
  • 1 cucumber(s)
  • 250 ml buttermilk
  • 1 tbsp walnut oil
  • ½ tsp herbal salt
  • 1 tsp salad herbs
  • 1 tsp mustard, medium hot
  • n. B. Black pepper, freshly ground
  • 1 tsp honey

Instructions

Working time approx. 12 minutes; Total time approx. 12 minutes

Remove the stems from the spinach and wash it. Wash the cucumber, peel it if desired, and cut it into wedges. For the dressing, stir together all the ingredients and season to taste. Arrange the spinach and cucumber on plates or bowls and pour the dressing over them.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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