Raspberry and date salad

Summer on your plate! This salad is filling enough to serve as a main course on a warm summer evening. And it makes a fabulous addition to a selection of dishes with a BBQ. Are the children joining you? Then leave out the blue cheese.

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Preparation method

  1. Slice the tomatoes into small wedges. Slice the cheese into small chunks. Roughly chop the dates and almonds. Arrange the salad leaves in a bowl. Add the tomatoes, cheese, almonds, dates and raspberries.
  2. Combine the balsamic vinegar and mustard. Add the olive oil drop by drop and mix to make a thick dressing. Season with salt and pepper and drizzle over the salad.

Nutrition value per person/bite

Energy
540 kcal
Protein
17 g
Fat
41 g
Saturated
11 g
Carbohydrate
23 g
Sugars
23 g
Fibers
5 g

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