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🥗 Autumn Salad with Honey-Mustard Dressing

256 kcal · 30 min · 4 servings

Ingredients

• Oranges 2 pcs
• Apples, green 2 pcs
• Beetroot in a jar, slices 400 g
• White mushrooms 500 g
• Oil 5 tbsp
• Salt pinch
• Pepper, black ground pinch
• Honey 1 tbsp
• Mustard 2 tbsp
• Valerian salad 200 g
• Pine nuts 10 g

Instructions

1. 1. Rinse the oranges thoroughly.
2. 2. Cut the oranges in half and squeeze out the juice.
3. 3. Wash the apples.
4. 4. Peel the apples.
5. 5. Cut the apples into quarters.
6. 6. Remove the seeds from the apple quarters.
7. 7. Cut the apple quarters into thin wedges.
8. 8. Place the apple wedges in a bowl.
9. 9. Mix the apple wedges with one tablespoon of orange juice.
10. 10. Set the bowl aside.
11. 11. Drain the beets.
12. 12. Pat the beets dry.
13. 13. Cut the beets into thin strips.
14. 14. Clean the mushrooms with a kitchen towel if necessary.
15. 15. Slice the mushrooms thinly.
16. 16. Heat three tablespoons of oil in a pan over high heat.
17. 17. Fry the mushrooms for about four to five minutes.
18. 18. Season the mushrooms with salt and pepper.
19. 19. Place the remaining orange juice in another bowl.
20. 20. Mix the orange juice with honey and mustard.
21. 21. Season the mixture with salt and pepper to taste.
22. 22. Add two tablespoons of oil to the dressing.
23. 23. Whisk the dressing well.
24. 24. Wash the lamb's lettuce.
25. 25. Dry the lamb's lettuce in a salad spinner.
26. 26. Chop the lamb's lettuce if desired.
27. 27. Gently mix the dressing with the apples.
28. 28. Mix the mixture with the beets.
29. 29. Mix the mixture with the lamb's lettuce.
30. 30. Season the salad with salt and pepper if needed.
31. 31. Plate the salad.
32. 32. Place the mushrooms on the salad.
33. 33. Sprinkle the salad with pine nuts.

Nutrition per serving

• kcal: 256
• Protein: 7 g · Fett/Fat: 15 g · Carbs: 28 g