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cheese salad

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Ingredients for 2 servings:

  • 150 g cheese, quarter-fat
  • 1 pear(s)
  • 2 walnuts
  • 1 cucumber(s) (pickle)
  • 1 tomato(s)
  • ½ pepper, red
  • 2 baby corn from the jar
  • 1 onion(s), chopped
  • 1 garlic, squeezed
  • 1 tsp mustard
  • 2 drops of Tabasco
  • Pepper, from the mill
  • 1 tsp capers
  • 2 tbsp vinegar (white wine vinegar)
  • 1 tbsp oil (sunflower oil)
  • 2 tbsp water
  • 1 tsp vegetable broth, granulated, fat-free
  • 1 bunch of chives

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Grate the cheese, wash the pear, cut it into cubes, or grate it if desired. Roughly chop the walnuts. Quarter the pickle and cut into 2 cm long, thin strips. Dice the tomato and pepperoni. Cut the baby corn into pieces and mix all ingredients together. Dressing: Stir all ingredients into a salad dressing and mix with the cheese salad. Chop the chives and finally mix into the salad. Contains 20.2 g of fat per serving.

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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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