Fruity winter salad

Name: Fruity winter salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 7 Oranges (approx. 250 g each); 8 (approx. 750 g) big tomatoes; 2 pistons (approx. 400 g) Chicory; 1 medium red onion; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Teaspoon of sugar; 2-3 TABLESPOONS Oil; 1 collar Parsley; 1 package (200 g) light cream cheese (40 % less fat)

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

7 Oranges (approx. 250 g each)
8 (approx. 750 g) big tomatoes
2 pistons (approx. 400 g) Chicory
1 medium red onion
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Teaspoon of sugar
2-3 TABLESPOONS Oil
1 collar Parsley
1 package (200 g) light cream cheese (40 % less fat)

Directions

1
Peel 6 oranges so that the white skin is completely removed. Cut oranges into slices. Wash and clean the tomatoes and also cut them into slices. Clean and wash the chicory and put some nice leaves aside.
2
Cut the remaining chicory into strips. Peel onion and cut into fine rings. Squeeze the rest of the orange and season the juice with a little salt, pepper and sugar. Whip the oil into it and add the onion rings.
3
Arrange 4 plates in a fan-shaped circle with oranges and tomato slices. Place some nice chicory leaves in the middle and add the rest of the chicory. Spread the vinaigrette over the salad. For the cream cheese balls, wash the parsley, dab dry and chop finely, except for a little to garnish.
4
Using 2 teaspoons, cut off and shape 12 gnocchi from the cream cheese. Turn the gnocchi in the parsley and arrange on the salad. Serve garnished with the remaining parsley.