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Spinach Salad with Pasta and Mozzarella

    

Easy diet salad full of vegetables and mozzarella, flavoured with healthy walnuts and yoghurt dressing.

Cook

No. of servings

4

Ready in

25 min.

Difficulty

medium

 

Categories:   

 

balsamic vinegar3tsp3teaspoon
carrots3.5oz100grams
fresh spinach leaves3.5oz100grams
garlic2cloves2cloves
mozzarella cheese8.75oz250grams
olive oil1tbsp1tablespoon
pasta - Fusilli (spiral)8.5oz240grams
pumpkin oil1tbsp1tablespoon
salt-
salt0.25tsp¼teaspoon
walnuts1.75oz50grams
white radish7oz200grams
white yogurt¾cup200milliliters

1. 

pasta - Fusilli (spiral) 8.5 oz (240 g)

Cook pasta in salted water until it is al dente. Drain it, rinse with cold water and drip off.

2. 

carrots 3.5 oz (100 g)  white radish 7 oz (200 g)

Peel carrot and radish, grate them coarsely. Put them in deep, large bowl. We can also use small red radishes instead of the white one.

3. 

fresh spinach leaves 3.5 oz (100 g)

Wash spinach leaves, drain them and gently chop or tear into small pieces.

4. 

Add pasta to the grated vegetables together with spinach leaves and mix.

5. 

mozzarella cheese 8.75 oz (250 g)

Cut mozzarella into small pieces ...

6. 

walnuts 1.75 oz (50 g)

... finely chop walnuts ...

7. 

... and mix them into salad.

8. 

olive oil 1 tbsp  pumpkin oil 1 tbsp  salt

Pour in oils, we can season with salt to our taste. Stir carefully.

9. 

Place salad into refrigerator for one hour (or more) to rest. Take salad out of the fridge half an hour before serving, not being too cold.

10. 

white yogurt ¾ cup (200 ml)  garlic 2 cloves  salt 0.25 tsp  balsamic vinegar 3 tsp

Mix yoghurt with peeled pressed garlic, salt and balsamic vinegar. Pour dressing over the salad before serving.

Bon appetit!

 

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