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Griechischer Wintersalat | Rezept | Foodblog

Greek winter salad

A variation on the classic Greek salad with vegetables that are in season in winter. Ideal as a healthy main course for 3 people.
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Cook Time 50 minutes
Servings: 3 Servings
Course: Salad
Ingredients Method

Ingredients
  

  • 2 handful lamb's lettuce (Feldsalat)
  • 1/4 head cabbage
  • 150 g Brussel sprouts
  • 8 small cherry tomatoes
  • 120 g beetroot precooked
  • 2 carrots
  • 100 g olives Preferrably Kalamata
  • 150 g feta cheese
  • 1/2 pear
  • Oil, salt, brown sugar
Dressing
  • 2 table spoons yoghurt
  • 1 table spoons lemon oil
  • 2 table spoons white balsamic vinegar
  • 1/2 table spoons honey mustard
  • 1 table spoons maple syrup
  • 1 table spoons oregano dried or fresh

Method
 

  1. Wash the lamb's lettuce (if necessary) and spin dry in a salad spinner or drain well.
  2. Cut the white cabbage into fine pieces. Wash the tomatoes and cut them in half. Peel the pear and cut it into pieces. Cut the beetroot and feta cheese into cubes.
  3. Coarsely grate the carrots.
  4. Cut off the thick end of the Brussels sprouts and remove the outer leaves. Wash and dry thoroughly. Heat oil in a pan, add the Brussels sprouts and season with salt. Fry on all sides.
    At the end of the frying time, sprinkle 2 teaspoons of brown sugar over the mixture and fry briefly again until the sugar caramelises. Remove from the heat.
  5. Mix all dressing ingredients well.
  6. Arrange the salad ingredients together and fold in the dressing.
    Fresh white bread goes well with this.