INGREDIENTS
60 g pitáchio kernels
60 g (½ units) orange (juice)
2 spoon. of oil soup
1 tablespoon. salt coffee
qb mill pepper
200 g shredded red cabbage
170 g (1 pack.) Spinach leaves
80 g (1 unit) rock pear
fresh coriander
PREPARATION
1. In a non-stick frying pan, brown the pistachio kernels over a moderate heat. Reserve.
2. Meanwhile, in a large bowl, mix the orange juice with the oil, salt and freshly ground pepper. Add the cabbage and mix well. Add the spinach leaves and gently wrap them with the cabbage.
3. Add the pear, previously washed and cut into cubes. Sprinkle with coriander leaves and coarsely chopped pistachios and serve.
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