AI: end result may differ
Ingredients
1
arugula
.......................................................................
hand
balsamic vinegar
.......................................................................
1 Tsp1 Tsp carpaccio
.......................................................................
22 green pesto
.......................................................................
1 Tsp1 Tsp olive oil
.......................................................................
1 Tsp1 Tsp parmesan
.......................................................................
1 Tsp1 Tsp pepper
.......................................................................
To taste
pine nuts
.......................................................................
To taste
sun-dried tomatoes
.......................................................................
2½2½
Total calories
0 kcal
Carbs
0g
Proteins
0g
Fats
0g
Carpaccio Salad in a Glass
15 minutes
••Steps
Cut the sun-dried tomatoes into pieces and, if desired, chop the arugula a little finer.
Toast the pine nuts in a dry pan until golden brown and let them cool slightly.
Mix the arugula with the green pesto, a splash of olive oil, a pinch of pepper, and the balsamic vinegar.
Add the carpaccio and the sun-dried tomatoes and gently toss everything together.
Divide the salad among glasses and garnish with the pine nuts and the Parmesan cheese. Serve immediately. Enjoy!
