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🥗 Crispy Bread and Cheese Salad

280 kcal · 30 min · 4 servings

Ingredients

• 120 g rye wholemeal bread (3 slices)
• 30 g sultanas
• 4 tbsp fruit vinegar
• salt
• pepper
• 4 tbsp olive oil
• 2 apples (e.g. Elstar)
• 1.5 bunch radishes
• 100 g cheese in slices (e.g. Leerdammer, 17 % fat absolute)
• 1 bunch flat-leaf parsley

Instructions

1. 1. Cut the bread into approx. 1 cm cubes.
2. 2. Heat a non-stick pan over medium heat.
3. 3. Toast the bread cubes in the pan without adding fat.
4. 4. Toast the cubes for approx. 4 minutes until crispy.
5. 5. Remove the toasted bread cubes from the pan.
6. 6. Place the cubes on a plate and let them cool.
7. 7. Rinse the sultanas (golden raisins) with hot water.
8. 8. Let the sultanas drain well.
9. 9. Whisk fruit vinegar, a little salt, pepper, and flaxseed oil in a bowl.
10. 10. This creates the salad dressing.
11. 11. Wash the apples thoroughly.
12. 12. Slice each apple from the four sides towards the center into approx. 5 mm thick slices.
13. 13. Cut the apple slices into small cubes.
14. 14. Mix the apple cubes and sultanas with the salad dressing.
15. 15. Wash the radishes and let them drain.
16. 16. Remove the tough stems from the radishes.
17. 17. Set aside the small radish leaves.
18. 18. Quarter the radishes.
19. 19. Cut the cheese slices into approx. 2 cm squares.
20. 20. Wash the parsley.
21. 21. Shake the parsley dry.
22. 22. Pluck the parsley leaves from the stems.
23. 23. Mix the cheese with the parsley and radish leaves.
24. 24. Add the quartered radishes and the apple mixture.
25. 25. Season the salad with salt and pepper to taste.
26. 26. Fill the salad into a well-sealing large food container (approx. 1.5 liters).
27. 27. Fill the cooled bread cubes into a smaller food container (approx. 500 milliliters).
28. 28. Sprinkle the bread cubes over the salad just before serving.

Nutrition per serving

• kcal: 280
• Protein: 10 g · Fett/Fat: 14 g · Carbs: 26 g