Summer Salad with Appenzell Cheese


Total time: 30m
Preparation Time: 30m

Servings
For 4 people


Nutritional Information

Contains 801 Kcal, 25g Protein, 66g Carbohydrates, 46g Fat


Ingredients

  • saltwater, boiling
  • 350 g noodles (e.g. penne lisce with quinoa)
  • 1 dl apple vinegar
  • 1 dl rapeseed oil
  • 200 g medium aged Appenzell cheese, cut into small cubes
  • 100 g spinach leaves
  • 1 tbsp. butter
  • 1 yellow and red pepper, cut into strips
  • 100 g oyster mushrooms, broken into pieces
  • a little pepper
  • 1 tbsp. chives, finely chopped
  • 1.5 tsp. salt

View these products

Instructions

  • Cook the pasta in boiling water until just al dente, drain. Combine the vinegar and oil, add to the pasta. Stir in the spinach and cheese. Heat the butter, sauté the pepper and mushrooms for approx. 4 mins., season, add to the pasta, combine. Scatter over the chives.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home