Spinach salad with mozzarella and prunes
Serves 4 people
Ingredients
1 orange (organic)
1-2 tablespoon of grated horseradish (glass)
1 tablespoon of red wine vinegar
2 tablespoons of maple syrup
2 tablespoons of olive oil
salt, pepper
200 g prunes from California
150 g small Mozzarella Balls
200 g fine, young spinach leaves
1 red onion
20 g walnut kernels (e.g. from California)
Instructions:
1. Wash the orange and remove half of the peel with a zester in thin stripes. Press out juice. Mix orange juice and zests 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.
2. Wash and clean spinach leaves thoroughly with cold water. Let spinach leaves drain well or soin-dry. Peel onion and cut in fine rings. Chop walnut kernels.
3. Fold spinach leaves and onion rings gently in with the marinated prunes. Prepare on dishes and sprinkle with chopped walnuts.
Tip: Use arugula or fine mixed-leaf salad instead of spinach leaves.
Nutrition value per serving approx.:
Energy: 331 kcal / 1455 kJ
Protein: 10,8 g Fat: 17,1 g Carbohydrates: 34 g
Preparation time: approx. 40 minutes