Green salad

Name: Green salad
Total time: 15 min
Yield: 4 servings
Ingredients: Lettuce leaves - 200 g; Pear without core - 1 pc.; light raisins – 70 g; hazelnuts – 70 g; Olive oil – 30 ml; Lemon juice – 15 ml

A fresh salad for lunch, where dried fruits provide sweetness and nuts provide texture.

Option: light raisins and hazelnuts

Green salad — Submission option. Ingredients and presentation in the photo may differ from the recipe. Photo: Mixed Green Salad (15977106804) — Prayitno / Thank you for (12 millions +) view from Los Angeles, USA, CC BY 2.0

15 min · 4 servings

Per serving

Approximately 253 kcal Protein: 4.0 g Fat: 17.7 g Carbohydrates: 24.2 g

Calculation based on the edible mass of ingredients; actual values vary by product.

Check allergens

Contains: Hazelnuts

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 allergy

Ingredients

Lettuce leaves - 200 g
Pear without core - 1 pc.
light raisins – 70 g
hazelnuts – 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

Light raisins — 70 g for the recipe. Cut into large pieces.
Peeled hazelnuts — 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