Salad with Sundried Tomatoes, Olives and a Parsley Dressing
Fresh Salad with Sundried Tomatoes, Olives and a Parsley Dressing
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Cooking tools:
- Blender
- Mixing bowl
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Spoon
- Serving bowl
Ingredients
- 200 gr. Salad Mix
- 100 gr. Beetroot, boiled and cut into small pieces
- 40 gr. Sundried Tomatoes, cut into slices
- 50 gr. Olives
- 2 Apricots, cut into slices
- 40 gr. Almond, crushed
- 10 gr. Poppy Seed
- 40 gr. Parsley
- 80 gr. Organic Extra Virgin Olive Oil
- 40 gr. Balsamic Vinegar
- 20 gr. Organic Balkan Honey
- Salt
- Pepper
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