200g of cheese, mild (gouda, edamer, butterchesse)
150g of yoghurt
2 EL of pineapple juice
1 TL mustard
herbal salt, according to taste
pepper
Instructions
Halve and seed the grapes. Peel the oranges and pineapple and cut into cubes. Cut the cheese into fine pens. the rye sprouts in a dry pan roast until they start to smell. then remove from stove. the ingredients mix.
The dressing-
Mix the yoghurt withe the pineapple juice, with the mustard and with herbal and pepper to ctaste.
Por the dressing over the salad, mix in carefully and serve directly.
Originally Submitted
8/31/2014
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