Carrot salad with feta

Carrot salad with feta

Total: 25 min. | Active: 25 min.
gluten-free
Nutritional value / person: 429 kcal
, Fat: 29 g
, Carbohydrate: 21 g
, Protein: 13 g

Ingredients

4 people

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

Dressing

1 tsp mustard
4 tbsp white balsamic vinegar
3 tbsp olive oil
1 tin anchovy fillet (approx. 25 g), drained
1 cm ginger, cut into pieces
¼ tsp salt
a little pepper

Salad

800 g carrots, strips cut off using a peeler
200 g feta, crumbled
40 g light sultanas
40 g shelled almonds, coarsely chopped
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How it's done

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Dressing

Place the mustard in a measuring cup along with all the other ingredients up to and including the ginger, blend until smooth, season.

Salad

Serve the carrots on a platter, drizzle with the dressing. The feta, sultanas and almonds arrange on top.

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