Lamb’s lettuce with blueberries, peppers and honey mustard dressing
Ingredients
- 80-100 g lamb’s lettuce
- 200 g blueberries
- 1 pointed pepper
- pomegranate seeds, to taste
- Spring onions, to taste
- 2 tbsp olive oil
- 2 tbsp water
- 1 tbsp vinegar
- 1 tsp mustard
- 1 tsp honey
- nettle seeds, to taste
- dandelion root, to taste
- 1 pinch of salt
- pepper, to taste
Utensils
- salad spinner
- knife
- cutting board
- salad bowl
- spoon
- bowl
Instructions
- Wash lamb’s lettuce and spin dry in a salad spinner.
- Chop the pointed peppers.
- Cut the spring onions into rings.
- Lay out the lamb’s lettuce in a flat salad bowl.
- Scatter the peppers and spring onion rings over the salad.
- Blueberries, pomegranate seeds and roasted pine nuts sprinkle over it.
- Mix the salad dressing with olive oil, water, vinegar, mustard, honey, a pinch of salt and pepper and spread over the salad.
small croutons fit in as salad insert.
