John Myers
Contents
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Ingredients
For the salad:
- 200 g Sliced ham sausage
- 200 g Sliced Jagdwurst
- 200 g Mountain cheese in one piece
- 2 middle Carrots
- 0,25 Cucumber
- 4 Spring onions
- 3 Mini red peppers
- 1 Red Onion
- 80 g Grapes red, seedless
- 1 Apple
- Juice of 1/2 lime
- 2 tbsp Frozen garden herbs
- 25 g Pistachios
For the dressing:
- 3 tbsp Pistachio kernel oil, alternatively e.g. walnut or hazelnut oil
- 3 tbsp White balsamic vinegar with honey
- 1 tsp Cranberry mustard, alternatively e.g. Orange mustard
- 1 tsp Mild mango chutney
- 3 tbsp Freshly squeezed orange juice
- 1 tsp Honey liquid
- Salt
- Colorful pepper from the mill
- 1 pinch Cayenne pepper
- 0,5 tsp Orange pepper
Instructions
- Dice the two types of sausage and the mountain cheese. Clean and wash the carrots, cucumber, spring onions and mini peppers. Peel and roughly grate the carrots. Core the cucumber, then cut it into cubes, cut the spring onions into rings and the peppers into strips. Peel and dice the onion.
- Rinse the grapes and apple. Halve the grapes. Peel the apple and cut out the core. Dice the pulp and drizzle with the lime juice.
- Put all the ingredients in a salad bowl along with the garden herbs. Roast the pistachios in a pan without fat and let cool down a little. Grind medium fine in the food processor and add to the salad.
- For the dressing, whisk together the oil, vinegar, mustard, chutney, orange juice and honey. Season to taste with salt and the three types of pepper. Spread over the salad and mix everything well. Let it steep for approx. 3 hours. Take out of the fridge about 3/4 hour before serving. Bon appetit and have fun trying out and enjoying - we liked it very much :-))).
Nutrition
Serving: 100gCalories: 185kcalCarbohydrates: 11.4gProtein: 5.5gFat: 13.1g
