Ingredients

Title Value
1. Strawberry Salad 1 Art.
2. Mango Salad 1 PC.
3. Lettuce Salad 1 beam
4. Pine nuts Salad 3 tbsp
5. Olive oil 2 tbsp
6. Spice 0,5 Tsp
7. Vinegar 1 Tsp
8. Honey 2 Tsp

Cooking

1 . Stage

Products for the salad : In a dry frying pan, lightly toast the pine nuts.

1. Stage. Products for the salad : In a dry frying pan, lightly toast the pine nuts.

2 . Stage

In a bowl, mash dried Provence herbs with a teaspoon (so that the herbs give off their flavor better), add the liquid honey to the herbs, continuing to mash the dressing, pour in the olive oil, finally pour in the wine vinegar and stir. Wash and dry the strawberries, remove the stalks, and cut into quarters. Wash the mango well, peel it, cut off the flesh, and dice the flesh.

1. Stage. In a bowl, mash dried Provence herbs with a teaspoon (so that the herbs give off their flavor better), add the liquid honey to the herbs, continuing to mash the dressing, pour in the olive oil, finally pour in the wine vinegar and stir. Wash and dry the strawberries, remove the stalks, and cut into quarters. Wash the mango well, peel it, cut off the flesh, and dice the flesh.

3 . Stage

Coarsely chop the clean lettuce leaves, place in a salad bowl, add the mango and strawberries, pour in the salad dressing, and stir.

1. Stage. Coarsely chop the clean lettuce leaves, place in a salad bowl, add the mango and strawberries, pour in the salad dressing, and stir.

4 . Stage

Spread the salad into the cremains (three 250 ml cremains), sprinkle the pine nuts on top. Bon appetit!!!

1. Stage. Spread the salad into the cremains (three 250 ml cremains), sprinkle the pine nuts on top. Bon appetit!!!