Salad with cream cheese and salmon

Ingredients for 2 servings:

• 1 tomato(s)
• ½ red bell pepper(s)
• ½ head of iceberg lettuce
• ½ cucumber(s)
• 250 g mushrooms
• 1 onion(s)
• 1 garlic clove(s)
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp mustard (honey mustard)
• 1 tsp honey
• salt and pepper
• 250 g salmon (frozen)
• 200 g cream cheese, grainy
• n. B. Crema di Balsamic vinegar
• olive oil
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Filling, carbohydrate-free, tasty, quick

For the salad, wash and clean the vegetables and pizza, cut into bite-sized pieces, and place all the vegetables except for the mushrooms, onions, and garlic in a large bowl. Sauté the mushrooms, onions, and garlic in a pan, then add them to the bowl. For the dressing, combine the ingredients and stir into the salad. Pour the oil into a pan and fry the salmon. Season well with salt and pepper. Turn the cream cheese out onto a plate, garnish with balsamic vinegar, and season with salt and pepper if desired. Arrange the salad and salmon on the plate.