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.

Calories
390kcal
Protein
17g
Fat
29g
Carbs
17g
*Nutrition per serving
Ingredients
100g
100g
1tablespoon
70g
30ml
30g
2tablespoon
1cloves of garlic
0.5teaspoon
0.5teaspoon
Step-by-step preparation
STEP 1

Measure out ingredients.
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.
STEP 3

Place feta cheese, bell peppers and tomatoes in a salad bowl.
STEP 4

Sauce. Wash and dry the spinach. Cut the nuts in half.
STEP 5

Peel and chop the garlic.
STEP 6

Place spinach, nuts, garlic, and water in a blender bowl.
STEP 7

Beat the mixture with a blender until smooth.
STEP 8

Pour lemon juice into the resulting sauce and add ground black pepper.
STEP 9

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