La Mozzarella In Carrozza

Pine nuts and feta cheese salad with winter vegetables

La Mozzarella In Carrozza - Pine nuts and feta cheese salad with winter vegetables
Wintery salad with cooked and raw vegetables, feta cheese and toasted pine nuts: healthy and savory!

Info
Yields: 2   Cooking Time: 20Min   Diff: Easy
Ingredients
- 140gr Feta cheese
- 20gr Pine nuts
- 10 Sun-dried tomatoes
- 3 Carrots
- 150gr Purple Cabbage
- 130gr Fennels
- Extra virgin olive oil
- Balsamic vinegar

Introduction

I love eating salads even in winter: they're easy to make and sometimes they can also be a main dish. I usually choose the ingredients laying in my fridge e.g. leftovers, vegetables, different varieties of cheese. Then, I always add some dry fruits like walnuts or pine nuts to give crunchiness. Try it with the ingredients you have at home or those you like the most!



Directions

- Peel the carrots and cut them into rounds. Boil for 5 minutes, drain and set aside. In the same water cook the purple cabbage (cut into strips) for 5 min. Drain and blanch it plunging into the cold water to keep its colour bright.

- Toast the pine nuts in a pan. Meanwhile cut Fennels into very thin slices, chop sun dried tomatoes and crumble feta cheese.

- Put all the ingredients In a large bowl, season with extra virgin olive oil, balsamic vinegar and serve. I don't add salt because sun dried tomatoes and feta cheese give the salad the right sapidity.