Summer salad with instant noodle croutons

Ingredients for 3 servings:

• 3 romaine lettuce
• 100 g pasta (instant) or croutons
• 5 tbsp sunflower seeds
• 3 shallots, alternatively small onions
• 4 tangerines, alternatively 1 small can
• ¼ pineapple, alternatively a small can
• 100 ml oil, sunflower oil would be advantageous
• 2 tbsp vinegar, vegan
• 4 tsp sugar
• 1 tbsp paprika powder, sweet
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 23 minutes

Roast the sunflower seeds in a pan without adding any fat. Chop the lettuce. Slice the shallots or onions into rings. Chop the uncooked instant noodles into small pieces. This may sound strange, but this is a low-calorie version of croutons. You can, of course, use croutons if you don’t have to watch your calories. Then cut the pineapple and tangerines into bite-sized pieces. Mix all of the ingredients you’ve prepared so far together in a bowl. Mix the oil with vinegar, sugar, paprika, salt, and pepper to make a dressing and drizzle over the salad. If you prefer your instant noodles a little softer, you can prepare the salad an hour before eating; this will allow them to absorb some of the liquid and soften a bit.