Lettuce with Wild Blueberry Vinaigrette
Vegan, lactose free, gluten free
40 g walnuts
1 tbsp. thyme
4 tbsp. grape seed oil
2 tbsp. balsamico, white
2 tbsp. maple syrup
1 head of lettuce (Romaine with brown tops if available)
50 g Wild Blueberries from Canada (frozen)
Pour grape seed oil, white balsamico, and maple syrup in a salad bowl. Stir it and add some salt and pepper. Rinse lettuce, dry it and pluck the leaves. Then add into the bowl.
Chop the walnuts and roast them fat free with thyme in a pan. Sprinkle the warm nuts and the blueberries over the salad and carefully mix it.
Tip: If you prefer the salad a bit heartier, you may add a diced shallot.
Preparation time: 15 minutes
Energy: 222 kcal / 930 kJ
Protein: 2,7 g
Fat: 20 g
Carbohydrates: 8,4 g
Wild Blue is Good for You!