Brynza and Sun-Dried Tomato Salad with Spinach Sauce
A great choice for a light dinner during Lent. The recipe for this salad came together from leftover ingredients from other dishes that needed using up quickly.
Cooking method
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Step 1:
Measure out the ingredients.
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Step 2:
Cut the brynza into medium cubes. Take the sun-dried tomatoes out of the oil and pat them dry on a paper towel. Seed the bell pepper and cut the flesh into small cubes. Quarter the cherry tomatoes.
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Step 3:
Put the brynza, bell pepper, and tomatoes in a salad bowl.
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Step 4:
The sauce. Wash and dry the spinach. Halve the walnuts.
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Step 5:
Peel and chop the garlic.
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Step 6:
Put the spinach, walnuts, garlic, and water in a blender.
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Step 7:
Blend the mixture until smooth.
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Step 8:
Stir the lemon juice and ground black pepper into the resulting sauce.
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Step 9:
Plate the salad and drizzle with the spinach sauce. Sprinkle with pine nuts and serve.
Caloric content of the products possible in the composition of the dish
- Sweet pepper - 27 kcal/100g
- Cow's milk brynza - 260 kcal/100g
- Sheep cheese with 50 % fat content - 370 kcal/100g
- Walnuts - 650 kcal/100g
- Black English walnut - 628 kcal/100g
- Black Persian walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Garlic - 143 kcal/100g
- Spinach - 22 kcal/100g
- Ground black pepper - 255 kcal/100g
- Beechnuts - 568 kcal/100g
- Pinya - 635 kcal/100g
- Pine nuts - 620 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Cherry tomatoes - 15 kcal/100g
- Sun-dried tomatoes - 213 kcal/100g
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