John Myers
Contents
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Ingredients
- 2 Mini romaine lettuce
- 500 g Strawberries
- 4 balls Mozzarella
- Basil leaves
- 50 g Pine nuts
- Olive oil, white balsamic vinegar, salt, pepper, honey
Instructions
- Cut off the stem of the romaine lettuce, divide into individual leaves, wash and drain well. Clean the strawberries, wash them briefly and cut them in half. Cut the mozzarella balls into slices. Wash and drain the basil.
- Roast the pine nuts in a pan without fat. Cut a few of the basil leaves into strips.
- Prepare a sauce from olive oil, balsamic vinegar, salt, pepper, honey, the basil strips and a little water. This works best in a dressing shaker or screw-top jar. So you can shake everything up foamy.
- Arrange the romaine lettuce leaves on plates. Then the mozzarella slices, the basil leaves and the strawberry halves. Drizzle everything well with the salad sauce. Pour the roasted pine nuts over it and grind another round of pepper over it.
Nutrition
Serving: 100gCalories: 81kcalCarbohydrates: 5.7gProtein: 2.9gFat: 5g
