🍽️ Colorful Cold Vegetable Platter

Name: Colorful Cold Vegetable Platter
Total time: 30 min
Yield: 4 servings
Ingredients: mixed salad leaves; 1 chicory; 2 tomatoes; 1 small salad cucumber; 3 carrots; 150 g blue grapes; 100 g walnut kernels; 50 g dark raisins; 150 g Edam cheese; 200 g fresh mushrooms (of the season); 1 handful fresh sprouts; 3 tbsp chopped, mixed herbs (tarragon, thyme, basil, marjoram); salt; pepper (from the mill); olive oil; white wine vinegar

360 kcal · 30 min · 4 servings

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Ingredients

mixed salad leaves
1 chicory
2 tomatoes
1 small salad cucumber
3 carrots
150 g blue grapes
100 g walnut kernels
50 g dark raisins
150 g Edam cheese
200 g fresh mushrooms (of the season)
1 handful fresh sprouts
3 tbsp chopped, mixed herbs (tarragon, thyme, basil, marjoram)
salt
pepper (from the mill)
olive oil
white wine vinegar

Instructions

1. Wash the salad thoroughly.
2. Tear the salad into bite-sized pieces.
3. Separate the chicory into individual leaves.
4. Wash the tomatoes.
5. Cut the tomatoes into small cubes.
6. Wash the cucumber.
7. Slice the cucumber into thin rounds.
8. Peel the carrots.
9. Grate the carrots finely.
10. Wash the grapes.
11. Remove any damaged berries.
12. Cut the Edam cheese into small cubes.
13. Clean the mushrooms.
14. Cut the mushrooms into cubes.
15. Heat two tablespoons of oil in a pan.
16. Fry the mushroom cubes on all sides for a short time over high heat.
17. Season the mushrooms with salt.
18. Season the mushrooms with pepper.
19. Season the mushrooms with the herbs.
20. Let the mushroom mixture cool down slightly.
21. Mix the cooled mushrooms with the cheese cubes.
22. Arrange all salad ingredients on a large platter or plates.
23. Place the cheese and mushroom mixture in the center.
24. Serve the olive oil on the side.
25. Serve the vinegar on the side.

Nutrition per serving

kcal: 360
Protein: 11 g · Fett/Fat: 22 g · Carbs: 33 g