Colourful salad with cheese dressing
Recipe for 4 Portions:250g CAMBOZOLA
1 lettuce (e.g. batavia-, iceberg, endive or frisée lettuce)
1 red onion
4 tbsp orange juice
1 tbsp white wine vinegar
½ tsp sugar
Salt, cayenne pepper
Clean, wash and dry the lettuce leaves. Tear into small pieces. Wash the tomatoes, remove the core and cut into eight. Peel the onion and cut into strips. Place two walnuts to one side for decoration and chop the remainder into small pieces. Cut the CAMBOZOLA into bite sized pieces and set a few pieces aside for decoration.
Puree the orange juice with the yoghurt, vinegar, sugar and remaining CAMBOZOLA pieces with a hand mixer for the dressing and season with salt and pepper.
Mix the salad ingredients together in a bowl and mix well with dressing. Arrange the salad on deep plates and sprinkle with the reserved walnuts and CAMBOZOLA cubes.
Tip:This dressing also goes very well with a pasta salad with peas, carrots and kohlrabi.
Or try it as a spicy dip for fresh vegetables: stir together a carrot and some celery sticks together with a few pieces of fresh mango and puree everything with a hand mixer
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