Sweet pineapple, fresh herbs and salty cheese with mold combine wonderfully harmoniously. I cook this salad quite often. Usually the cooking process takes no more than 10 minutes, and if the pineapple is canned, then even faster.
Ingredients
- Pineapple - 250 g
- Cheese with mold - 150 g
- Salad mix - 100 g
- Arugula - 50 g
- Nuts (any) – handful
- Lime juice - 1 tbsp.l.
- Olive oil - 3 tbsp.l.
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Cut pineapple and cheese into small pieces.
Dry the nuts in a frying pan for a couple of minutes, and then lightly chop in a blender.
Mix pineapple, cheese, arugula, salad mix and nuts.
Add salt, ground pepper, olive oil and lime juice.
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