Colorful Salad with Brittle

5 from 6 votes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 303 kcal


  • *****Salat*****
  • 300 g Leaf salads
  • 1 Cucumber
  • 1 small Red pointed peppers
  • 8 Cherry tomatoes
  • 8 Apple
  • 4 Fresh mandarins
  • ******Vinigrette*****
  • 2 tbsp Vinegar
  • 4 tbsp Rapeseed oil
  • 2 tbsp Walnut oil
  • 1 tbsp Apricot jam
  • 50 ml Orange juice
  • Salt
  • Pepper
  • Sweet paprika
  • *****Krokant*****
  • 1 tbsp Walnuts
  • 1 tbsp Chopped hazelnuts
  • 1 tbsp Sugar


  • For the brittle, roast the walnuts and hazelnuts in a pan without oil until golden - pour the sugar over it and let it caramelize.
  • Put the mixture on some aluminum foil and let it cool down.
  • Clean the lettuce, wash and pluck it, peel the cucumber into slices, quarter the tomatoes, remove the seeds from the pointed pepper and cut into strips.
  • Chop the peeled apple and 2 mandarins and add to the salad and season with salt and pepper.
  • Mix the Vinigrett ingredients well and season to taste.
  • Now arrange the salad on a plate, spread the rest of the mandarins on top, drizzle with the vinigrette, sprinkle with the croc and serve.
  • Enjoy with a little baguette or straight - Bon appetit; 🙂


Serving: 100gCalories: 303kcalCarbohydrates: 9.1gProtein: 1.8gFat: 29g
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Written by John Myers

Professional Chef with 25 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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