Salad with trout, arugula and cheese
Votes: 10
Time: --
Complexity: easily
Complexity: easily
Recipe for salad with trout, arugula and feta cheese.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Mixed green salads
- Red onion
- Cherry tomatoes
- Feta cheese or feta cheese
- Lightly salted trout (or fresh - to taste)
- Sun-dried tomatoes in olive oil
- Olive oil, balsamic vinegar, salt, pepper
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Recipes with similar ingredients: salad mix, arugula, red onion, cherry tomatoes, feta cheese, trout, sun-dried tomatoes, balsamic vinegar
Cooking the dish according to the recipe:
- Wash, dry and tear green salad leaves (iceberg, romaine, frisee, preferably arugula) by hand, mix in a salad bowl.
- Cut the red onion into thin half rings, place in a separate bowl, pour in wine (apple) vinegar and leave for 5 minutes.
- Add halved cherry tomatoes, chopped sun-dried tomatoes, and cubes of feta cheese (you can use already diced feta) to the salad.
- Remove the onion from the vinegar, pat dry with a paper towel and place in a salad bowl.
- Cut lightly salted trout (or fresh) into small slices and arrange them beautifully in a salad bowl.
- For the dressing, in a separate bowl, combine extra virgin olive oil, balsamic vinegar, freshly ground black pepper, chili pepper and salt to taste.
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