Filter
Reset
Sort ByRelevance
Msawyer3
Winter farmer's cabbage salad with beetroot and hazelnuts
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Beat the wine vinegar, oil, honey and garlic with half of the feta to a dressing. Season with salt and pepper.
-
Pour 2/3 of the dressing over the kale and spread well with your hands so that all kale is covered.
-
Let the salad rest for at least 30 minutes, the kale will be softer by the acidity of the vinegar.
-
Roast the hazelnuts in a dry, hot frying pan.
-
Spread the beetroot, other feta, hazelnuts and parsley over the salad and pour over the rest of the dressing.
Blogs that might be interesting
-
30 minLunchbread, egg, milk, cinnamon powder, liquid baking product, powdered sugar,Christmas French toast
-
30 minLunchcroissant dough, white raisin, cinnamon powder, light brown caster sugar, egg yolk,croissants with raisins and cinnamon
-
25 minLunchpiece of ginger of 3 cm, piece of pepper of 3 cm, garlic, multigrain rice, lemon zest, olive oil, Christmas, capers, river carriages, Dutch shrimp, parsley,Tuscan rice salad with prawns and crayfish
-
15 minLunchegg, Italian bread roll, tomato, hefty mustard, mayonnaise, butter, smoked salmon pieces, salt, freshly ground pepper,salmon sandwich
Nutrition
430Calories
Sodium0% DV0g
Fat57% DV37g
Protein22% DV11g
Carbs4% DV11g
Fiber0% DV0g
Loved it