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A Vegetarian marinated pic-nic salad! :)

A glorious  salad!
A glorious salad!

This glorious tasty salad, we often make when we go for a long bike ride! We make the salad in the evening before or in the morning, put it in the fridge for a while & then, take it with us in a cooling box. It is so gooooodddddddddd not to mention, very easy to compose! I received some fresh raspberries from a neighbor. I used fresh blackberries from our garden in here too! 🙂

This is a singly refreshing salad with finely cut up salad leaves, fresh sheep’s cheese, hazelnuts, fresh thinly sliced apple, raspberries, blackberries & a home-made easy simple raspberry dressing. Then it is all mixed & put into the fridge to marinate for a couple of hours or overnight! 😉 MMM,…:)

Fruits, nuts, rasberry dressing & sheep's cheese!
Yummmm!

Recipe: For 1 big salad= enough for 2 hungry people

Ingredients:

2 handfuls fresh washed, cleaned & spun dry salad leaves, cut up thinly with scissors

1 big juicy apple, cleaned & cored, cut up into fine slices

20 fresh blackberries

10 fresh raspberries

80 gr of a good gluten-free sheep’s cheese like Ardennes’ sheep’s cheese, rind cut away, chopped into bite-sized cubes

30 hazelnuts, chopped & crushed with a lager knife

** home-made raspberry-oil dressing:

3 tablespoons raspberry vinegar

5 tablespoons fruity evoo

6 grins of finely milled black pepper

1/2 teaspoon of Maldon sea salt

Method:

1. Take a larger food container where you want your salad to be in, when you go on the bike ride. Place your finely cut up salad leaves in it. Scatter your blackberries, raspberries & apple slices all over it. Add crushed hazelnuts. Add your sheep’s cheese cubes. Mingle everything carefully with a spoon, try not to break your berries.

2. Take a smaller jam pot with fitted lid. Add olive oil, raspberry vinegar, sea salt & grins of black pepper. Seal the lid. Shake your jam pot up & down & often until fully mixed. Taste! Your dressing must taste awesome. If it is not right, adjust the seasoning, but don’t add any raspberry vinegar anymore,….otherwise too sharp! 😉

3. Drizzle 1/2 or 3/4 of the dressing over your salad & mingle everything well together. Place lid on & place in the fridge to cool down & eat it the next day on your bike ride or make it early in the morning, so that the flavors can develop & this tasty salad will be devoured by the both of you in seconds! I promise you that! Just keep in a cooling box until you are ready to eat it! 😉

MMM,…xxx

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Author:

Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

51 thoughts on “A Vegetarian marinated pic-nic salad! :)

  1. Just my kinda salad Soohie! I am going to make this for lunch today for myself and the kids. We had a late breakfast and an early light lunch with this would be fantastic :). I might have to sub the dressing since I don’t have raspberry vinegar. Balsamic will do the magic too :).

    1. I think even white balsamic vinegar with oil ould work even better! Just let it marinate a few hours though!

  2. Hoi Sophie,
    Your salad looks mouth-watering, very tempting and yummy too.
    Well done.
    Mamalou

  3. A delightfully light, refreshing combination! Even better that it can stand to be made so far in advance. That will certainly come in handy for long days spent traveling or just enjoying the great outdoors. 🙂

  4. that is the prettiest thing I’ve seen here yet! (and that’s saying a lot as all your food is gorgeous) Bet it hits the spot after fresh air and a long bike ride.

  5. I don’t think I’ve ever put more than one fruit in a salad, but now I will. Thanks for the lovely inspiration!

  6. This is the most beautiful fresh salad, especially for a picnic! I can’t wait to make this when it’s Summer here again!

  7. What a perfect salad to go – I love a big juicy apple in my salads and I prefer Braeburn apples – they are pretty delicious in curried salads. These berries look wonderful!

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