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Sałatka z roszponką, twarogiem i sosem miodowo-musztardowym

/*2 września 2016*/
Sałatka z roszponką, twarogiem i sosem miodowo-musztardowym

Składniki:

  • 50 g roszponki
  • 50 g dowolnej sałaty
  • 75 g chudego twarogu
  • 1 łyżeczka pestek dyni (5g)
  • 3 orzechy włoskie (12g)
  • 1 łyżeczka płynnego miodu (10g)
  • 1 płaska łyżeczka łagodnej musztardy (7g)
  • 1 łyżeczka oleju rzepakowego (5g)
  • 1 łyżeczka wody (opcjonalnie)
  • koperek do posypania
  • 1 kromka pełnoziarnistego chleba żytniego (40g)
  • 1 łyżeczka margaryny Optima Omega 3 (6 g)

Liczba porcji: 1
Wartość kaloryczna 1 porcji: 347 kcal

Przygotowanie

Oba rodzaje sałaty umyj, osusz. Porwij na kawałki, umieść na talerzu, na wierzch ułóż kawałki twarogu. Posyp pestkami dyni i orzechami. Do kubka lub szklanki wlej olej i miód, dodaj musztardę, dokładnie wymieszaj. Jeśli dressing jest zbyt gęsty, wlej odrobinę wody.

Podanie:
Sałatkę polej sosem, posyp posiekanym koperkiem. Serwuj z kromką chleba posmarowaną margaryną Optima Omega 3.

Komentarz dietetyka
 Taka sałatka zawiera wiele cennych dla serca minerałów: magnez, żelazo, miedź, cynk, potas, selen oraz witaminy z grupy B. Roszponka ma łagodny, neutralny smak. Jest bogata w beta-karoten, a także witaminy A i C. Najlepiej jeść ją na surowo.

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