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Crispbread Salad La Linda

5 from 4 votes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 229 kcal

Ingredients
 

  • 1 Cucumber
  • 3 Tomatoes
  • 150 g Radical
  • 100 g Emmental
  • 100 g Mozzarella
  • 50 g Camembert
  • 1 small Onion
  • 2 tbsp Fresh dill
  • 3 slices Cheese pumpkin seed crisps see picture
  • 180 g Seedless grapes
  • For the dressing:
  • 3 tbsp Aceto Balsamico di Modena walnut
  • 1 tbsp Sesame oil
  • Salt
  • White pepper

Instructions
 

  • Wash the cucumber, peel, cut in half ... with a spoon scrape out the seeds and the soft ones ... then cut into slices ... Wash tomatoes, cut in half ... with a spoon scrape out the seeds and cut into slices ... Wash radishes, halve lengthways and cut into slices ... Cut mozzarella, Emmental and Camembert into strips ... Wash dill, shake dry and chop finely ... Peel onion, halve and cut into fine slices ... Wash grapes and cut into small ones Stick skewers (put on their side)
  • Put all salad ingredients in a large bowl ..... mix!
  • Mix balsamic vinegar, sesame oil, water, salt and pepper into a dressing ... pour over the salad ... break the crispbread into bite-sized pieces ... mix carefully with the rest of the salad ... let it steep ... Arrange on a plate and garnish with grape skewers ... Enjoy your meal ...

Nutrition

Serving: 100gCalories: 229kcalCarbohydrates: 6.6gProtein: 11.6gFat: 17.4g
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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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