Table of Contents
Salmon and radicchio salad with pesto dressing
For 4 people:
- 200 g durum wheat pasta
- Jodsalz
- 1 Radicchiosalat
- 1 bunch of spring onions
- 1 bunch of basil
- 40 g pine nuts
- 30ml olive oil
- 60 ml vegetable broth
- 1 bag “Knorr salad crowning wild garlic-shallot-herbs”
- 100 g organic smoked salmon
1. Cook pasta in boiling salted water according to package directions. Clean lettuce, wash, spin dry, pluck into bite-sized pieces. Trim, wash and finely chop the leek. Pluck basil leaves. Briefly toast the pine nuts in a coated pan.
2. Puree the basil, pine nuts (except for 2 tablespoons), oil and broth. Stir in the contents of the “Salat Coronation” bag and 3 tablespoons of water. Cut the salmon into pieces. Mix the lettuce, cooked pasta, leek and salmon. Scatter over the salad and pour over the dressing.
Couscous endive salad with peaches
For 4 people:
- 200 g Couscous (Instant)
- Jodsalz
- 1 small endive salad
- 1 red onion
- 2 red peppers
- 2 large fresh peaches
- 1 bunch of fresh coriander
- 150 g whole milk yoghurt
- 1 bag “Knorr salad crowning 7 herbs”
- 1 tsp cumin powder
1. Prepare couscous with salted water according to package directions. Clean, wash and spin dry the lettuce. Peel onion, chop finely. Clean, wash and cut the peppers. Wash the peaches, halve, remove the stone and cut into small pieces.
2. Pick off the coriander leaves. Mix the yoghurt with the contents of the “Salat Krönung” bag, 5 tablespoons of water and coriander. Mix all the ingredients and pour over the sauce. Season with salt, pepper and cumin.
Frisée salad with fried vegetables
For 4 people:
- 1 Zucchini (approx. 300 g)
- 1 eggplant (approx. 200 g)
- 150 g small mushrooms
- 2 cloves of garlic
- 5 tbsp walnut oil
- Jodsalz
- pepper from the grinder
- 1 kleiner Friseesalat
- 1 bag “Knorr salad crowning balsamic herbs”
- 1 tbsp honey
- 8 walnut halves
- red pepper from the mill
1. Clean the zucchini and aubergine, wash and cut into small pieces. Grate the mushrooms if you like. Peel and chop the garlic. Heat 2 tbsp oil in a pan. Add the garlic and vegetables , sauté for about 10 minutes and season.
2. Clean the lettuce, wash, spin dry and pluck into bite-sized pieces. Whisk the contents of the “Salat Crowning” bag with 3 tablespoons of water, honey and the rest of the oil. Mix the vegetables, lettuce and nuts together and pour over the vinaigrette. Finally grind red pepper over it.
