Insalata di Cavolo e Bieta
I love cabbage! For the meat free week, here a
delicious rich salad that you all should try: it’s rich in antioxidants,
vitamin C, and other essential vitamins.You can use spinach instead of chard.
Preparation time: about 10 minutes
Cooking time: -
Class: cheap, very healthy
Cooking time: -
Class: cheap, very healthy
Serves 2-3
Ingredients:1/2 head cabbage
5 oz. (approximately 150 g) chard (or spinach)
1/2 cup (approximately 120 ml) shelled walnuts, coarsely crumbled
6-7 tbsp. extra virgin olive oil
3-4 tbsp. fresh squeezed lemon juice
a pinch of salt
black pepper to taste
Method:
1. Cut the cabbage and the chard into very thin strips. In a large bowl, combine cabbage, chard, walnuts, oil and lemon juice. Season with salt and pepper, and gently mix all together. At this point, taste the salad and add more salt if needed.
Let rest for 20-30 minutes, then, transfer to a salad plate and serve.
3-4 tbsp. fresh squeezed lemon juice
a pinch of salt
black pepper to taste
Method:
1. Cut the cabbage and the chard into very thin strips. In a large bowl, combine cabbage, chard, walnuts, oil and lemon juice. Season with salt and pepper, and gently mix all together. At this point, taste the salad and add more salt if needed.
Let rest for 20-30 minutes, then, transfer to a salad plate and serve.
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