Iceberg salad with cress dressing

easy

Starter & Appetizer

Diabetes Kidney Friendly Summer Vegetarian

Origin: Germany

Ingredients

(4 Servings)

1 small iceberg lettuce
100 g carrots
100 g corn kernels (canned)
2 spring onions
100 g cocktail tomatoes
2 tbsp lemon juice
1 tbsp balsamic vinegar, white
2 tbsp pumpkin seed oil
2 tbsp rapeseed oil
1 tbsp mustard
a little salt
pepper
2 tsp sugar
1 bunch of cress

Nutritional values

(per serving)

Calories 155 kcal
Fat 11 g
Sodium 150 mg
Carbohydrates 11 g
Protein 3 g
Phosphorus 61 mg
Potassium 427 mg
Liquid 174 ml

Directions

Wash the lettuce, cut into quarters, remove the hard stalk and cut the quarters into strips. Wash carrots, peel and cut or slice into fine strips and soak them for at least two hours. Drain corn kernels.

Wash spring onions, cut the white and the bright green parts into fine rings. Wash and halve cocktail tomatoes. Place everything into a salad bowl.

Froth up the lemon juice, balsamic vinegar, the oils and the mustard well with each other. Add seasoning. Cut the cress and mix 2/3 with the dressing. Spread the dressing over the salad and sprinkle the rest of the cress on top.

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