Colorful Salad of Lettuce with Carrots, Sprouts and Dandelion

Servings: 4
Prep time: 15
Cooking time: 10
INGREDIENTS
  • - 120 g of lettuce
  • - 80 g of dandelion
  • - 80 g of bean sprouts
  • - 2 carrots,
  • - 1 orange
  • - 1 lemon
  • - 50 g of black olives
  • - 25 g flaked almonds
  • - 1 tablespoon coriander beans
  • - ½ tablespoon of oregano
  • - Oil
  • - salt
  • - Sugar cane
INSTRUCTIONS
  1. Cut the carrots into medium sized cubes and cook in steam for 10 minutes until they hold; drain and let cool.
  2. Peel the orange, reduce the pulp into cubes the same size as the carrots and toss with the chopped olives, a tablespoon of olive oil, a pinch of salt and oregano.
  3. Gather the bunches of lettuce and dandelion and slice as finely as possible. Then arrange them in a bowl with the bean sprouts.
  4. Stir well 3 tablespoons of olive oil with the lemon juice, the crushed coriander seeds and ground into a powder, a pinch of salt and one of sugar cane. Sprinkle the salad with this dressing and then arrange them on the bottom of the dishes.
  5. Place the carrots in the center with the orange, sprinkle with almond flakes and serve.