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Sautéed carrot salad

Name: Sautéed carrot salad
Ingredients: 10 Ardo 1/4 corn cobs; 1 kg Ardo tricolore lentil mix; 1 kg Ardo quinoa; 100 g herb mix alla Mexicana; 10 g parsley; 10 g chives; 30 g shallots; 500 g Ardo red cabbage; 100 g cranberries; 2 little gem lettuce heads; 300 ml ranch dressing; Olive oil; Raspberry vinegar

Ingredients

10 Ardo 1/4 corn cobs
1 kg Ardo tricolore lentil mix
1 kg Ardo quinoa
100 g herb mix alla Mexicana
10 g parsley
10 g chives
30 g shallots
500 g Ardo red cabbage
100 g cranberries
2 little gem lettuce heads
300 ml ranch dressing
Olive oil
Raspberry vinegar

Preparation

Steam the red cabbage briefly and season with a dash of olive oil, salt and pepper and raspberry vinegar.
Braise the quinoa and lentil mix in a dash of olive oil, season with pepper and leave to cool.
Mix the sautéed carrots with a dash of oil, pepper and coarse salt, and add the herb mix alla Mexicana.
Do the same with the 1⁄4 corn on the cob. Bake them together in the oven at 180°C for 20 minutes
Mix the ranch dressing with the chives, shallots and parsley.
Dress the quinoa/lentil salad, arrange the red cabbage on top and add the warm corn and sautéed carrots.
Drizzle with the ranch dressing and cranberries

Sautéed carrot salad

Ingredients

Preparation

Ardo products used in this recipe

Lingonberries

Quinoa - precooked

Corn cobs 1/4

Red cabbage

Tricolore lentil mix

Chives

Parsley

Shallots

Herb mix alla Mexicana

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