Iceberg Salad with Blueberry Dressing & Roasted Almonds
20 min
Veggie
38704
For 2 Portions
200 g
cherry tomato
160 g
blueberry, fresh
60 g
feta cheese
40 g
almonds, sliced
1/2
iceberg lettuce
2 tbsp
olive oil
1 tbsp
white wine vinegar
1 tsp
Dijon mustard
2/3 tsp
sugar
pepper
salt
1. All set?
2. Toast sliced almonds in a pan until they turn slightly brown. Then set aside.
3. Wash lettuce, drain, and chop into bite-sized pieces.