Pretzel salad with radish

Level of difficulty

easy

Ingredients for 4 people

½ Radish
½ cucumber
250 g cherry tomatoes
100 g baby spinach
1 bowl of cress
½ bunch chives
50 g parmesan
2 pretzels
2 tbsp sunflower oil

For the dressing:
4 tbsp sunflower oil
3 tbsp apple cider vinegar
1 tbsp sweet mustard
1 tsp maple syrup
Salt and pepper from the mill

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First heat the oil in a pan and cut the pretzels into small pieces. Fry the pretzel pieces until crispy brown and set aside.

Peel the radish and slice it into very fine slices. Wash the cucumber, cut into quarters and cut into small pieces. Halve the cherry tomatoes. Wash the baby spinach and spin dry. Wash the chives, shake dry and cut into fine rings. Wash and cut off the cress. Finely shave the Parmesan.

Now place the vegetables in a large salad bowl and top with the Parmesan, cress and chives. Mix all the ingredients for the dressing, season with salt and pepper and mix with the salad. Top the salad with the crispy pretzel pieces.

Bon appétit!