Rainbow salad

Rainbow salad

30 Min. Active
30 Min. Total
284 kcal per person
vegetarian, gluten-free, Low Carb
Nutritional value / person: 284 kcal, Fat: 15 g, Carbohydrate: 15 g, Protein: 210 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Bowl
  • Knife
  • Peeler
  • Whisk
  • Cutting board
  • Spoon

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Salad

2 carrots
250 g mini cucumbers
1 yellow pepper
250 g cherry tomatoes
1 bunch radish

Dressing

2 tbsp white balsamic vinegar
3 tbsp olive oil
1 tsp maple syrup
salt and pepper to taste
200 g plain cottage cheese

How it's done

The kids can help at the marked areas .

Salad

2 carrots
250 g mini cucumbers
1 yellow pepper
250 g cherry tomatoes
1 bunch radish

Peel the carrots, cut into thin slices along with the cucumber. Deseed and chop the pepper. Halve the cherry tomatoes. Quarter the radish. Place the vegetables in bowls.

Dressing

2 tbsp white balsamic vinegar
3 tbsp olive oil
1 tsp maple syrup
salt and pepper to taste

Combine the vinegar, oil and maple syrup, season. Drizzle the dressing over the vegetables.

200 g plain cottage cheese

Spoon the cottage chesse on top of the salad.

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