Mallorca salad

Ingredients for 1 servings:

• 250 g mixed leaf salad, e.g. lamb’s lettuce, lollo biondo, iceberg lettuce, radicchio
• 1 handful of blueberries
• 1 handful of strawberries
• 1 handful of pineapple (chunks), fresh
• 1 pack of mozzarella balls
• 100 g raspberries, fresh or frozen
• 2 tbsp sunflower oil
• 2 tbsp vinegar, mild, e.g. apple cider vinegar, white balsamic vinegar or raspberry vinegar
• 2 tsp honey
• 1 tsp mustard

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

A summer salad for the berry season

Combine the dressing ingredients in a tall, narrow bowl and blend thoroughly with a hand blender. If using frozen raspberries, thaw them first. Wash the lettuce leaves, tear them into bite-sized pieces, and place them in a large bowl. Wash the blueberries and strawberries, hulling the strawberries and chopping them if necessary. Peel the pineapple and cut them into pieces. Drain the liquid from the mozzarella balls. Mix all the prepared ingredients together shortly before serving. I like to serve the raspberry dressing separately so everyone can have as much as they want. This helps the lettuce stay crisp longer.