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🍽️ Colorful Layered Salad with Creamy Feta Dressing

474 kcal · 30 min · 4 servings

Ingredients

• Carrots 2 pcs.
• Cabbage 2 pcs.
• Apples, red 2 pcs.
• Cucumbers 1 pcs.
• Beetroot, pre-cooked 250 g
• Mini Romanas 2 pcs.
• Walnut kernels 4 tbsp
• feta 150 g
• Whipping cream 150 g
• Mustard 1 tsp
• Honey 1 tsp
• Oil 2 tbsp
• Vinegar 2 tbsp
• Salt pinch
• Pepper, black ground pinch
• Cress bed 20 g

Instructions

1. 1. Thoroughly wash the vegetables and apples under running water.
2. 2. Peel the carrots, kohlrabi, and apples.
3. 3. Quarter the apples and remove the core.
4. 4. Coarsely grate the carrots, kohlrabi, apples, cucumber, and beetroot.
5. 5. Cut the romaine lettuce into thin strips and wash them.
6. 6. Coarsely chop the walnuts.
7. 7. Crumble the feta cheese into a tall container.
8. 8. Add cream, mustard, honey, oil, vinegar, salt, and pepper to the feta.
9. 9. Blend the mixture with an immersion blender until smooth and creamy.
10. 10. Taste the dressing and adjust seasoning to your liking.
11. 11. Mix the grated carrots and kohlrabi in a large bowl.
12. 12. Place one-third of the mixed vegetables and one-third of the dressing into a serving dish.
13. 13. Layer the grated cucumber, apples, and walnuts on top.
14. 14. Spread another third of the salad and one-third of the dressing.
15. 15. Add the grated beetroot as the next layer.
16. 16. Distribute the remaining salad and dressing evenly.
17. 17. Garnish the finished salad with fresh cress.
18. 18. Let the salad sit for at least 30 minutes to allow the flavors to meld.

Nutrition per serving

• kcal: 474
• Protein: 13 g · Fett/Fat: 32 g · Carbs: 36 g