Updated: Aug 15
Serve: 2 Time: 15 mins Status: very easy calories: 490
INGREDIENT FOR 2 SERVING
100 g romaine lettuce
50 g endive lettuce
50 g arugula
60 grams of Serrano ham
20 g alfalfa sprouts (alfalfa)
4 sprigs of parsley
6 tbsp olive oil (Extra virgin Olive Oil)
1 lemon freshly squeezed
½ tsp Xucker Premium ( Finnish xylitol)
1 pinch of sea salt
1 pinch black pepper
Hard boil eggs covered with water in a saucepan for about 8 minutes. Wash and drain lettuce leaves, herbs and vegetables
Pluck lettuce leaves into small pieces. Cut tomatoes into pieces .Rinse sprouts in a colander and let drain
Chop the parsley and place in the salad bowl with all the prepared ingredients give.
For the lemon vinaigrette, mix the lemon juice with salt, pepper and sugar in a small bowl .Add the oil and stir in.
Chop the mint and add to the vinaigrette. Stir the lemon vinaigrette again and then add to the salad.
Cool the eggs in cold water, then peel and quarter. Stir the salad and arrange on two plates. Place the eggs and Serrano ham on the salad and serve.