Salad variation with Philadelphia® Crispy Snacks and beetroots

Ingredients

10 portions

• 0,5-1 kg of Aviko Philadelphia® Crispy Snacks (45-90 pieces)
• 75 g of maize germ
• 75 g rocket leaves
• 75 g lettuce leaf mixture
• 100 g of pre-boiled beet (vacuum packed)
• 25 ml balsamico (light balsamic vinegar)
• salt and pepper - to taste
• 10 g of orange honey
• 50 ml of rapeseed oil
• 40 g beetroot sprout
• 10-20 wooden sticks

Preparation

Prepare Aviko Philadelphia® Crispy Snacks as instructed on the package. Wash & dry lettuce leaves. Cut the beets into small cubes. Mix balsamic vinegar with salt, pepper and honey to create a nice sauce. Then add rapeseed oil and mix. Mix the leaves of lettuce with beetroot and put the portions into the small glasses.