in Recipes

Bean and carrot salad with dumpling croutons and gravy dressing

updated

Spread the love

Ingredients for 1 servings:

  • 1 bread dumpling (preferably from the day before)
  • 1 tbsp butter
  • 2 carrots
  • ½ can kidney beans or other beans
  • 3 tomatoes, dried in oil
  • 3 tbsp gravy
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp lime juice
  • 5 basil leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

suitable leftovers

Slice the bread dumplings and fry them in butter in a pan until crispy. Then cut them into crouton-like pieces. Peel the carrots and cut them into chunks of any size. Dice the sun-dried tomatoes. Place everything in a bowl with the kidney beans. Mix together a sauce made from gravy, olive oil, balsamic vinegar, and lime juice and pour it over the salad. Mix everything well. Tear basil leaves over the top. Add the bread dumplings and enjoy.

Facebook Comments

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.

Baked chicory

Vanilla crescent tartlets