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🍽️ Colorful Layered Salad with Creamy Feta Dip

329 kcal · 30 min · 4 servings

Ingredients

• Feta 150 g
• Lemon 1 pc.
• sour cream 200 g
• Milk 60 ml
• Honey 2 tsp
• Oregano, dried 1 tsp
• Salt pinch
• Pepper, black ground pinch
• Carrots 3 pc.
• Cabbage 1 pc.
• Cucumbers 1 pc.
• Apples, red 2 pc.
• Stalk celery 4 pc.
• Beetroot, pre-cooked 150 g
• Mini Romaine 2 pc.
• Walnut kernels 1 tbsp

Instructions

1. 1. Drain the feta cheese well in a sieve.
2. 2. Wash the lemon thoroughly and cut it in half.
3. 3. Squeeze the juice from the lemon halves.
4. 4. Add the drained feta, sour cream, milk, honey, oregano, salt, pepper, and lemon juice to the mixing bowl.
5. 5. Blend the ingredients for 20 seconds on speed 6.
6. 6. Remove the finished dressing mixture from the bowl.
7. 7. Season the dressing to taste with salt and pepper.
8. 8. Clean the mixing bowl thoroughly.
9. 9. Wash the carrots, kohlrabi, cucumber, apples, and celery.
10. 10. Peel the carrots, kohlrabi, cucumber, and apples.
11. 11. Quarter the apples and remove the core.
12. 12. Wash the salad greens and let them drain well.
13. 13. Cut the salad greens into thin strips.
14. 14. Place the apples, carrots, kohlrabi, cucumbers, and celery into the clean mixing bowl.
15. 15. Roughly chop the vegetables and apples by pressing the turbo button 3 to 4 times briefly.
16. 16. Transfer the roughly chopped mixture into a large salad bowl.
17. 17. Pour one-third of the feta dressing over the vegetable mixture.
18. 18. Layer half of the salad strips on top.
19. 19. Place the beetroot into the mixing bowl.
20. 20. Roughly chop the beetroot by pressing the turbo button 2 to 3 times briefly.
21. 21. Layer the chopped beetroot on top of the salad.
22. 22. Distribute the walnuts over the salad.
23. 23. Drizzle the remaining feta dressing over the salad.
24. 24. Let the salad marinate for about 30 minutes.
25. 25. Serve the salad afterwards.

Nutrition per serving

• kcal: 329
• Protein: 10 g · Fett/Fat: 18 g · Carbs: 32 g