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🥗 Fresh Salad with Feta, Oranges, and Bean Sprouts

381 kcal · 30 min · 4 servings

Ingredients

• 2 oranges
• 0.5 oak leaf lettuce
• 1 handful mung bean sprouts
• 125 g sheep's milk cheese (Greek sheep's milk cheese)
• 4 black olives (pitted)
• salt
• pepper (from the mill)
• 1 tbsp balsamic vinegar
• 2 tbsp olive oil

Instructions

1. 1. Peel the oranges completely with a sharp knife, removing all white pith. Carefully cut out the fruit segments from the membranes. Catch the dripping juice and squeeze out any remaining fruit pulp. Arrange the orange segments on two plates.
2. 2. Whisk the vinegar with two tablespoons of orange juice, salt, and pepper. Then stir in the oil until a creamy dressing emulsion has formed.
3. 3. Cut the feta cheese into small, even cubes.
4. 4. Wash the salad leaves, remove tough stems, dry them well, and cut them into strips about two centimeters wide. Rinse the bean sprouts, let them drain, and add them to the salad. Cut the olives lengthwise into small wedges and add them to the salad along with the feta cubes.
5. 5. Add the dressing to the salad shortly before serving and mix everything well. Arrange the salad on top of the prepared orange segments.

Nutrition per serving

• kcal: 381
• Protein: 13 g · Fett/Fat: 27 g · Carbs: 19 g