I'm really happy about the fact I've learned to cook many different types of salads. Couple of years ago, basically all my salads contained the same ingredients. And nothing wrong with them still. But variance is the salt in life. This time I took model from this salad, but since the result doesn't really resemble it at all, I thought I'd better change the name too. This one went just for a sidekick, but if you'd like to turn it into a your evening's main course, try frying some smoked tofu cubes or toss horse beans in the oven as well.
- 5 apples
- 5 potatoes
- 1 red onion
- 2 dl gooseberries
- 1 dl pecans
- 1 punch of salad leaves
- 3 tbsp rape oil
- salt
For the sauce:
- 2 tbsp apple wine vinegar
- 1 tbsp mustard
- 1 tbsp spruce syrup
- 2 garlic cloves
- black pepper
Cut the potatoes and the onion in discs. Apply oil and salt. Stick them into a 225°C oven for 15 minutes so they'll soften up.
Cut the apples and the salad a bit smaller. Crush the nuts. Add the gooseberries into the same bowl as well. mix the salad sauce ready.
When the potatoes come out of the oven, toss them and the sauce over the rest. Jump right in.
Nutritional values / 1183 g:
energy 1371 kcal
fat 86 g
protein 17 g
carbohydrates 240 g
fiber 23 g
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