Spring salad, a simple and quick one-dish meal, you can prepare everything in advance and store it in the fridge to dress right before eating! A light and tasty salad perfect for those following a light diet, also ideal for taking to the office and dressing right before eating! But enough chit-chat, go ahead and try the recipe!
Other light and tasty recipes you will like:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: No cooking
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients for the Spring Salad
- 9 oz cherry tomatoes
- 9 oz yellow cherry tomatoes (datterini)
- 5.3 oz cherry mozzarella balls (weighed after draining)
- 2.1 oz lamb's lettuce (mache)
- 2 tbsps extra virgin olive oil
- 2 tbsps apple cider vinegar
- 1 pinch salt
- 1 pinch pepper
Useful Tools
- Cutting board
- Knife
- Bowl
- Glass
- 2 Spoons
- Food scale
Preparation of the Spring Salad
Wash and thoroughly dry the red and yellow tomatoes with paper towels, cut them into 4 parts and place them in a bowl.
Wash and thoroughly dry the lamb’s lettuce, slightly tear it with your hands and add it to the bowl.
Drain the mozzarella balls, pat them dry with paper towels, cut them in half and add them to the tomatoes and lamb’s lettuce.
In a glass, pour oil, vinegar, salt, and pepper and mix well with a spoon until you get a homogeneous emulsion.
If you consume the spring salad immediately: pour the dressing into the bowl, mix with two spoons, and serve it.
If you don’t consume the spring salad immediately: cover the bowl with vegetables and mozzarella with plastic wrap, do the same with the glass with the dressing and put everything in the fridge until it’s time to consume it, then just add the dressing before serving and you’re all set!
