Raspberry and Mozarella Salad
A colourful dish for a sunny day

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Raspberry and Mozarella Salad

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Ingredients

Adjust Servings:
4 little Cucumber(s)
1 tbsp Raspberry vinegar
60 g Pecans
1 tbsp Honey
Fresh green herbs
150 g Mozzarella
100 ml Greek yogurt
75 g Roman lettuce
1 tbsp Olive oil
10 slices Parma ham
200 g Raspberries
Cuisine:

Ingredients

Directions

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Cut the cucumbers in 4 pieces lengthwise. Sprinkle with vinegar and season with some salt. Put it aside.

Heat a frying pan without oil or butter and roast the pecans for 3 min. Add the honey, mix well and bake for another minute. Take the nuts out of the pan and divide them over a plate so that they do not stick together. Let them cool down.

In the meanwhile cut the herbs fine. Put the mozzarella in a deep plate and break it up with a fork. Stir in the yogurt and herbs and mix into a thick dressing. Season with salt and pepper.

Divide the lettuce over a large dish and sprinkle with the oil. Divide the dressing into small heaps over the lettuce. Halve the slices of ham lengthwise and roll into roses. Divide the cucumber, parma ham, raspberries and pecans over the salad.

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