Salad with cheese and sun-dried tomatoes with spinach sauce

An excellent option for a light dinner during Lent. The recipe for this salad was created based on leftover food from other dishes that needed to be used urgently.
49
3694
Emma SmithEmma Smith
Author of the recipe
Salad with cheese and sun-dried tomatoes with spinach sauce
Calories
390Kcal
Protein
17gram
Fat
29gram
Carbs
17gram
*Nutritional value of 1 serving

Ingredients

ServingsServings: 2
100g
1tablespoon
30ml
2tablespoon
1cloves of garlic
0.5teaspoon

Step-by-step preparation

Cooking timeCooking time: 1 hr
  1. STEP 1

    STEP 1

    Measure out ingredients.

  2. STEP 2

    STEP 2

    Cut the cheese into medium cubes. Remove the tomatoes from the oil and dry on a paper towel. Remove the seeds from the bell pepper. Cut the pulp into small cubes. Cut the cherry tomatoes into quarters.

  3. STEP 3

    STEP 3

    Place feta cheese, bell peppers and tomatoes in a salad bowl.

  4. STEP 4

    STEP 4

    Sauce. Wash and dry the spinach. Cut the nuts in half.

  5. STEP 5

    STEP 5

    Peel and chop the garlic.

  6. STEP 6

    STEP 6

    Place spinach, nuts, garlic, and water in a blender bowl.

  7. STEP 7

    STEP 7

    Beat the mixture with a blender until smooth.

  8. STEP 8

    STEP 8

    Pour lemon juice into the resulting sauce and add ground black pepper.

  9. STEP 9

    STEP 9

    Place the salad on a plate, pour over the spinach sauce. Sprinkle the salad with pine nuts and serve.