Filter
Reset
Sort ByRelevance
LIANNASR
Christmas salad with fennel and cranberries
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
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.
-
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.
Blogs that might be interesting
-
40 minSide dishsmall pancake mix, semi-skimmed milk, egg, Red cabbage, olive oil, Red wine vinegar, potato, onion, butter, sour cream,red cabbage blini
-
10 minSide dishBrussel sprout, olive oil, ginger syrup, fresh ginger, lemon,roasted sprouts with ginger and lemon
-
130 minSide dishliquid honey, lemon juice, cut red cabbages, raisins, oranges, unroasted walnuts,red cabbage salad with honey dressing
-
25 minSide dishbaby, spring / forest onion, egg, pickle, fresh fresh mint, fresh fresh mint, olive oil, lemon juice, mustard, curry powder,kebble salad with egg and mint
Nutrition
150Calories
Fat22% DV14g
Protein2% DV1g
Carbs1% DV4g
Loved it