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Quick cheese salad

Quick cheese salad

Preparation time:
20 min
Difficulty level:

Nutritional values:

9 g
27 g
45 g


Olive oilOlive oil 1 Teaspoon
Iceberg lettuce (fresh)Iceberg lettuce (fresh)⅜ (100 g)
Gherkin, pickleGherkin, pickle 50 g
Onion (fresh)Onion (fresh)½ (50 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Parsley (fresh)Parsley (fresh) 10 g
Vinegar, spirit vinegar, white wine vinegarVinegar, spirit vinegar, white wine vinegar 1 ½ Teaspoon
Mustard, mustard (sweet)Mustard, mustard (sweet) ½ Tablespoon
Gouda cheese (48% fat, grated)Gouda cheese (48% fat, grated) 100 g
Bee honey, honeyBee honey, honey ⅓ Tablespoon


Step 1:
For the dressing, mix vinegar, mustard, honey, salt and pepper and whisk in the oil.
Step 2:
Peel the onions, cut into thin slices and then mix with the vinaigrette. Clean oak leaf lettuce, wash, drain well and pluck into pieces. Cut the cheese into strips and cut the cucumbers lengthwise into thin slices. Wash and shake dry the parsley, pluck the leaves and chop them.
Step 3:
Mix the prepared ingredients with the vinaigrette and serve.

Macronutrient distribution:

The recipe Quick cheese salad is composed of the following macronutrients.

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Kitchen utensils needed:

Cutting board
Cutting board
Kitchen knife
Kitchen knife
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