Sałatka z brokułem i fetą

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Sałatka w sam raz na lunch albo kolację, z dużą zawartością błonnika i witamin. Zamiast fety, sprawdzi się też mozzarella albo parmezan.

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25 dag różyczek brokułu
40 dag buraczków, pieczonych lub ugotowanych na parze, pokrojonych na kawałki
15 dag fety, pokruszonej
8-10 połówek orzechów włoskich
2 łyżki pestek słonecznika
szalotka, lub pół cebuli cukrowej pokrojonej na talarki
15 dag czerwonych winogron, pokrojonych na połówki
łyżka szczypiorku, posiekanego

sos:
3 łyżki octu jabłkowego
łyżka musztardy francuskiej
2 łyżki oliwy
pieprz

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Różyczki brokułu gotujemy 5 minut na parze , przelewamy zimną wodą, żeby zachowały jędrność, odcedzamy.
Kawałki buraków układamy na półmisku, na nich – brokuły, winogrona, talarki szalotki, pokruszoną fetę, pestki i połamane orzechy (i pestki i orzechy warto wcześniej uprażyć na suchej patelni).
Na sos: ocet ucieramy z musztardą, nie przerywając, powoli dodajemy oliwę. Przyprawiamy do smaku pieprzem. Sosem polewamy sałatkę, posypujemy szczypiorkiem.

Smacznego.

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