John Myers
Contents
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Ingredients
* for the dressing
- 10 Radishes fresh
- 2 Carrots
- 1 Red peppers
- 100 g Sweet corn canned drained
- 100 g Grated cheese
- 1 tbsp Olive oil
- 1 tsp Pomegranate sauce
- 200 g Yogurt 10% fat
- 100 g Sour cream
- 2 tbsp Tomato ketchup
- 1 tbsp Mustard
- 1 tsp Pomegranate sauce
- Salt
- Crushed red pepper
Instructions
- Wash the radishes and cut into thin slices. Peel and grate the carrots. Peel the bell pepper, remove the seeds and the membranes and cut into small pieces.
- Put the radishes, carrots, bell peppers, corn and cheese in a large bowl and stir together. Stir in the olive oil and pomegranate sauce.
- Wash the lettuce leaves, spin dry and pluck large leaves a little smaller. Then add to the bowl and stir all the ingredients together. Put in a cool place.
- For the dressing, mix all the ingredients together thoroughly, season to taste. Keep in the refrigerator until consumption.
- Distribute the salad on plates, add the dressing and decorate if necessary.
- POMEGRANATE SAUCE: Is a sour pomegranate syrup, not to be confused with the sweet grenadine syrup.
- SALAD MIX consists of: Rocket, Lollo Rosso, Lollo Biondo, Mizuna Green and Red, Baby Spinach, Bull's Blood, Swiss Chard, Red Mustard, Tatsoi, Acetosella and Nasturtium
- YOGURT: I took Turkish Süzme yogurt, this is also a bit firmer, but you can also use other natural yogurt, even with less fat.
- We ate the salad as an accompaniment to meatballs.
Nutrition
Serving: 100gCalories: 196kcalCarbohydrates: 8.1gProtein: 5.9gFat: 15.5g
