Green salad
A fresh salad for lunch, where dried fruits provide sweetness and nuts provide texture.
Option: prunes and cashews
15 min · 4 servings
Per serving
Approximately 229 kcal Protein: 4.4 g Fat: 14.8 g Carbohydrates: 23.9 g
Calculation based on the edible mass of ingredients; actual values vary by product.
Check allergens
Contains: Cashew
If you are sensitive to sulfites E220–E224, E226–E228, exclude dried and candied fruits treated with them. The absence of sulfites in the selected product must be confirmed.
NHS: food allergyIngredients
- Lettuce leaves - 200 g
- Pear without core - 1 pc.
- prunes – 70 g
- cashews - 70 g
- Olive oil – 30 ml
- Lemon juice – 15 ml
How to cook
- Wash and dry the leaves.
- Chop the pear and dried fruits.
- Mix oil and lemon juice.
- Combine salad, dressing and nuts just before serving.
Products for the recipe
- Pitted prunes — 70 g for the recipe. Check and remove pits; cut into large pieces.
- Raw cashews, grade 320 — 70 g unsalted kernels without shell. Chop according to recipe.
Editorial variation of Vostok Food based on the specified dish. Pear was chosen instead of orange; cheese and onions were removed, the dressing was simplified, and dried fruits were added. This is a variation of the basic recipe, not a separate traditional dish. Variation text - CC BY-SA 4.0.
Source: Wikibooks contributors — Cookbook:Tarbes Salad · CC BY-SA 4.0