Sprout and nut salad à la Kathy

Ingredients for 6 servings:

• ½ bell pepper(s)
• 1 pack of lamb’s lettuce
• 1 cucumber(s)
• 5 m.-sized carrot(s)
• ½ package of Lollo Rosso
• 250 g mushrooms
• 2 m.-large tomato(s)
• 1 pack of mixed sprouts
• ½ bunch radishes
• 1 bunch of spring onions
• 300 g cooked ham
• 1 handful of walnuts
• 1 handful of pine nuts
• 1 handful of sunflower seeds
• 200 ml cream
• 5 tbsp olive oil
• 3 tbsp Balsamic vinegar Rosso
• 1 tbsp honey
• 5 tbsp cranberries
• 1 box of cress
• 3 pinches of salt
• 2 pinches of pepper
• possibly water

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

with cranberry dressing à la Kathy

Wash and chop the bell peppers, cucumber, mushrooms, tomatoes, radishes, and spring onions. Dice the ham. Peel and finely grate the carrots. Wash the lamb’s lettuce and Lollo Rosso. If necessary, remove the stalks and tear them into small pieces. Mix everything together with the sprouts. Lightly fry the walnuts, sunflower seeds, and pine nuts in a pan over medium heat. Be careful, they will quickly become too brown and will be extremely hot! Once cooled, add them to the salad. For the dressing, mix together the cream, olive oil, balsamic vinegar, honey, cranberries, salt, and pepper. Trim the cress and add it to the dressing. Add a little water if it is too thick. Mix everything well and pour over the salad. Then toss everything together again.