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Baby spinach salad

Baby spinach salad

Category: Salads & Soups

25 Minutes
Preparation time
Ingredients for 4 people
300 g baby spinach
2 oranges
1 red pointed pepper
1 package (125 g) of Zottarella Ball Classic
100 g walnuts
4 tbsp. olive oil
3 tbsp. orange juice
2 tbsp. balsamic vinegar
2 tbsp. lemon juice
Salt, pepper
  1. Wash the spinach and spin dry. Peel the oranges plus the white skin and cut out the orange slices. Wash the pepper, cut in half lengthwise, remove the seeds and white inner skin. Chop the pepper into strips. Drain and dice the Zottarella Ball.
  2. Chop the walnuts, toast in an ungreased pan and remove. Heat 2 tbsp. of olive oil and sauté the pepper for about 3-5 min. until tender and crisp.
  3. Place the spinach salad in a large bowl. Arrange the peppers, orange slices, Zottarella cubes and scatter the walnuts on top.
  4. Mix together the rest of the oil, orange juice, balsamic vinegar and lemon juice to make a dressing. Season with salt and pepper. Drizzle over the salad, chill for about 10 min. and serve immediately.

Recipe inspirations from the
Zottarella cookbook