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Salad with salted granola and wine vinaigrette
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
6 servings
Darlene Vilela
@darlenevilelanutri- Ingredients
- Recipe
- small bunch of purple lettuce1 unit(s)
- Arugula bunch1/2 unit(s)
- Large Swiss chard leaves4 unit(s)
- Watercress bunch1/2 unit(s)
- Carrot1/2 unit(s)
- Tomato1 unit(s)
- Corn flakes4 unit(s)
- Flaxseeds + chia1 tablespoon
- White + black sesame3 tablespoon
- Sunflower seeds1 tablespoon
- Oat flakes2 tablespoon
- Roasted Peanuts2 tablespoon
- Brazil Nuts1 tablespoon
- Virgin or extra virgin olive oil2 tablespoon
- Wine Vinegar2 tablespoon
- Honey2 tablespoon
- Extra Virgin Olive Oil6 tablespoon
- Green smell, black pepper and salt to taste
- Salad: wash the leaves and sanitize in chlorinated solution, rinse and dry in the leaf dryer or drying rack. tear and reserve
- Granola: Mix corn flakes, flaxseeds, sesame, sunflower, oats and 6 tablespoons of olive oil. Bake in a medium oven at 180°C (pre-heated) for 20 minutes.
- Wine vinaigrette: mix well the olive oil vinegar and green smell and honey, add the black pepper and salt. Adjust flavor if necessary
- Assembly: season the salad with the vinaigrette and sprinkle the salted granola
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