Blood orange salad with Manchego

Blood orange salad with Manchego

Total: 15 min. | Active: 15 min.
vegetarian, lactose-free, gluten-free, Low Carb
Nutritional value / person: 384 kcal
, Fat: 27 g
, Carbohydrate: 18 g
, Protein: 14 g

Ingredients

2 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Salad

150 g red chicory, roughly chopped
1 ½ blood oranges, peeled, halved, cut into slices approx. 5 mm thick
100 g Manchego, in stems

Dressing

½ blood orange, the whole juice
1 ½ tbsp orange jam
½ tbsp mustard
1 tbsp olive oil
¼ tsp salt
a little pepper
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How it's done

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Salad

Arrange the red chicory, oranges and Manchego on a platter.

Dressing

In a bowl, mix together all of the ingredients up to and including the pepper, drizzle the dressing over the salad.

Good to know
Serve with: Focaccia
Tip: Sprinkle 50 g of pomegranate seeds on top of the salad.

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