Fitness salad with hazelnut dressing

AUTHOR
Bill Macdonald
DIFFICULTY
very easy
RATING
4 5
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 2 TABLESPOONS ground hazelnuts
  • 250 g Mushrooms
  • 1 Garlic clove
  • 4 TABLESPOONS Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 (approx. 250 g) Fennel Tuber
  • 1 red pepper
  • 1/2 Head oak leaf salad
  • 100 g Rocket
  • 3 TABLESPOONS light balsamic vinegar
  • 7-10 Tbsp Sugar
  • 25 g Rungs Mix

Directions

  1. 1

    roast hazelnuts in a pan without fat for 1-2 minutes, take them out and let them cool

  2. 2

    Clean, clean and halve the mushrooms. Peel garlic and cut into fine pieces. Heat 1 tablespoon of oil in a frying pan. Fry the mushrooms for about 5 minutes, turning them over. After 1-2 minutes add garlic and fry them. Season mushrooms with salt and pepper, remove from the pan

  3. 3

    Clean, wash and slice the fennel finely. Peppers clean, wash and cut into small cubes. Pluck oak leaf lettuce into bite-sized pieces, wash thoroughly and drain in a sieve. Wash the rocket thoroughly as well, cut off the stalks and drain well. Mix roasted hazelnuts and vinegar, season with salt, pepper and sugar. Gradually fold in 3 tablespoons of oil

  4. 4

    Put the sprouts in a sieve, rinse with cold water and drain. Mix salad, bell pepper, mushrooms, fennel and dressing and arrange on 4 plates. Garnish with sprouts. Goes well with baguette bread

Nutrition Facts

KCAL
180 kcal
CARBS
6 g
FATS
15 g
PROTEINS
6 g