Ingredients and Weight:
- 2 cups shredded red cabbage (about 100 grams)
- 2 cups chopped fresh spinach (about 80 grams)
- 1 cup diced fresh cucumber (about 150 grams)
- 1 cup cooked and cooled corn kernels (about 200 grams fresh)
- 1/2 cup crumbled goat cheese (about 100 grams)
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Preparation Time:
- Preparation Time: 30 minutes (includes cooking time for corn)
- Cooking Time: 15 minutes (for corn)
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- Prepare corn by boiling for 15 minutes or steaming until tender, then let cool.
- In a large bowl, combine the shredded cabbage, chopped spinach, diced cucumber, and cooled corn kernels.
- In a small bowl, mix the olive oil, lemon juice, balsamic vinegar, salt, and pepper. Whisk until well combined.
- Pour the dressing over the vegetable mixture and toss gently to coat.
- Fold in the crumbled goat cheese and serve immediately.
Nutritional Information:
- Calories: About 300 per serving (depending on ingredients used)
- Fat: 20g
- Carbohydrates: 25g
- Protein: 6g
- Fiber: 5g (approx.)
Dish Characteristics:
- Creative blend of vegetables with a five-star hotel chef's touch.
- Unique combination of flavors with the tangy lemon juice and balsamic vinegar, combined with the rich goat cheese.
- Perfect for an American palate with its emphasis on fresh ingredients and hearty flavors.
User Comments:
- "This salad is refreshing and full of flavor! The goat cheese adds a nice creamy texture."
- "The combination of vegetables and dressing is superb. This is definitely a restaurant-quality dish."
- "I love the way the balsamic vinegar cuts through the richness of the cheese, creating a well-balanced dish."
Special Precautions and Tips:
- Be sure to use fresh ingredients for best flavor and texture.
- Adjust the seasoning according to taste preferences.
- For a lower-fat option, you can use reduced-fat cheese or omit the cheese altogether.
