Spinach salad with Mozzarella and prunes
Colourful salad or a perfect starter, this is an all round salad that has wide appeal to all ages
- Prep Time: 40
- Total Time: 40 minutes
- Yield: 4 1x
- Method: import-018
- Cuisine: R033
Ingredients
Units
Scale
1 orange
1–2 tablespoon of grated horseradish
1 tablespoon of red wine vinegar
2 tablespoons of maple syrup
2 tablespoons of olive oil
salt, pepper
200 g Sunsweet prunes
150 g small Mozzarella Balls
200 g fine, young spinach leaves
1 red onion
20 g walnut kernels
Instructions
- Wash the orange and remove half of the peel with a zester in thin strips. Press out juice. Mix orange juice and zest with horseradish, vinegar, maple syrup and olive oil in a large bowl. Season to taste with salt and pepper. Add prunes and rinsed mozzarella-balls. Cover and let marinate for approx. 30 minutes.
- Wash and clean spinach leaves thoroughly with cold water. Let spinach leaves drain well. Peel onion and cut in fine rings. Chop walnut kernels.
- Fold spinach leaves and onion rings gently in with the marinated prunes. Prepare on dishes and sprinkle with chopped walnuts.
Tip: Use fine mixed-leaf salad instead of spinach leaves.
Notes
MK2
Nutrition
- Calories: 331