Spinach Sauce Salad with Cheese and Sun-Dried Tomatoes

An excellent option for a light dinner during Lent. The recipe for this salad was created based on leftover food from other dishes that needed to be used urgently.
cook time: 1h
Freya Ashford
Spinach Sauce Salad with Cheese and Sun-Dried Tomatoes

Nutrition Facts (per serving)

137
Calories
10g
Fat
6g
Carbs
6g
Protein

Ingredients (2 portions)

Basic:

Brynza 100 g
Cherry tomatoes 100 g
Sun-dried tomatoes 5 pc
bell pepper 1 pc
Pine nuts 1 tbsp

Sauce:

Spinach 70 g
Water 30 ml
Walnuts 30 g
Lemon juice 2 tbsp
Garlic 1 clove
Ground black pepper 0.5 tsp
Salt 0.5 tsp

Recipe instructions

Step 1

Step 1
Measure out ingredients.

Step 2

Step 2
Cut the cheese into medium cubes. Remove the tomatoes from the oil and dry on a paper towel. Remove seeds from bell peppers. Cut the pulp into small cubes. Cut cherry tomatoes into quarters.

Step 3

Step 3
Place feta cheese, bell peppers and tomatoes in a salad bowl.

Step 4

Step 4
Sauce. Wash and dry the spinach. Cut the nuts in half.

Step 5

Step 5
Peel and chop the garlic.

Step 6

Step 6
Place spinach, nuts, garlic, and water in a blender bowl.

Step 7

Step 7
Beat the mixture with a blender until smooth.

Step 8

Step 8
Pour lemon juice into the resulting sauce and add ground black pepper.

Step 9

Step 9
Place the salad on a plate and pour over the spinach sauce. Sprinkle the salad with pine nuts and serve.

Additional rubrics

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