Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Christmas salad with fennel and cranberries
 
 
6 ServingsPTM25 min

Christmas salad with fennel and cranberries


  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Preheat the oven to 200 ° C. Spoon the cranberries in the roasting tin with thyme, syrup, freshly ground black pepper and olive oil. Roast them in the oven for 10-15 minutes until done. Allow them to cool in the roasting tray.
  2. Cut the stem of the fennel bulb. Scrape the tuber into wafer-thin slices and separate them. Peel the carrot with a peeler and then scrape the long peeler into long thin ribbons. Cut the butts of the lettuce heads and carefully remove the leaves.
  3. Mix the lettuce leaves, fennel and carrot in a large bowl just before serving. Sprinkle the vinegar and walnut oil over it and spread the cranberries over the salad.


Nutrition

150Calories
Fat22% DV14g
Protein2% DV1g
Carbs1% DV4g

Loved it

Reviews



    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407