Arugula Salad with Tomatoes And

Clean and rinse arugula. Cherry tomatoes rinse and halve. Peel onion and cut into fine rings. Valbrie kitchen herbs cut into slices. Roast pine nuts in frying pan until light brown. Mix yogurt with crème fraîche, vinegar, oil, pepper, parsley, salt and chives to a sauce.

Arrange tomatoes, onion rings, arugula and Valbrie kitchen herbs on plates, top with vinaigrette and sprinkle with pine nuts. Nutritional values per unit: ===================== 19 g egg white

13 g carbohydrates

25 g fat

1 Be

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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