🥗 Mozzarella Salad with Croutons and Raspberries

Name: Mozzarella Salad with Croutons and Raspberries
Total time: 30 min
Yield: 4 servings
Ingredients: Mini Romaine 2 pcs; Mozzarella 1 pcs; Shallots 1 pcs; Raspberries, fresh 200 g; Mustard 1 tsp; Honey 1 tsp; Light Balsamic Vinegar 1 tbsp; Olive Oil 3 tbsp; Salt Pinch; Pepper, black ground Pinch; Toast Bread 4 slices; Butter 2 tbsp

326 kcal · 30 min · 4 servings

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Ingredients

Mini Romaine 2 pcs
Mozzarella 1 pcs
Shallots 1 pcs
Raspberries, fresh 200 g
Mustard 1 tsp
Honey 1 tsp
Light Balsamic Vinegar 1 tbsp
Olive Oil 3 tbsp
Salt Pinch
Pepper, black ground Pinch
Toast Bread 4 slices
Butter 2 tbsp

Instructions

1. Wash the salad thoroughly, tear it into rough pieces and let it drain. Slice the mozzarella thinly. Halve the shallots, peel them and dice them finely. Rinse the raspberries.
2. In a tall blender, puree half of the raspberries and mix well with mustard, honey, vinegar and olive oil. Season with salt and pepper and stir in the shallots.
3. Remove the crusts from the toast bread and cut into cubes. Melt the butter in a pan over medium heat and toast the toast cubes in it for about 3 minutes until golden brown. Then remove from the pan and salt lightly.
4. In a bowl, mix the salad, the mozzarella and the remaining raspberries with the raspberry dressing. Arrange the mozzarella salad on plates and sprinkle with the croutons. Enjoy your meal!

Nutrition per serving

kcal: 326
Protein: 9 g · Fett/Fat: 22 g · Carbs: 28 g