Summer salad with raspberries and cottage cheese

4 servings

20 minutes

Summer salad with raspberry and cottage cheese is an exquisite and refreshing recipe inspired by Italian cuisine. Its delicate flavor arises from the harmony of quail eggs, soft crumbly cottage cheese, and fresh salad leaves. A light dressing with olive oil, white wine vinegar, and Dijon mustard adds a special zest complemented by sweet raspberries, creating a balance between tartness and creamy texture. This salad is perfect for warm summer days when you crave something light yet flavorful. It can serve as a wonderful accompaniment to main dishes or become a standalone gastronomic delight, bringing freshness and summer joy to every meal.

Energy value per serving

• Calories: 316.9
• Proteins: 7.8g
• Fats: 28.8g
• Carbohydrates: 6.8g

Ingredients

• Quail egg: 8 pc
• Mixed salad leaves: 200 g
• Cottage cheese crumbly: 100 g
• Olive oil: 5 tbsp
• White wine vinegar: 1 tbsp
• Dijon mustard: 1 tbsp
• Raspberry: 150 g
• Sugar: 1 tsp

Cooking steps

1. Boil quail eggs, peel them, and cut them in half.

   Required ingredients:

   • Quail egg: 8 pieces

2. Combine the eggs with the lettuce leaves and cottage cheese.

   Required ingredients:

   • Quail egg: 8 pieces
   • Mixed salad leaves: 200 g
   • Cottage cheese crumbly: 100 g

3. Dress the salad. For the dressing, whisk olive oil with vinegar, sugar, and mustard.

   Required ingredients:

   • Olive oil: 5 tablespoon
   • White wine vinegar: 1 tablespoon
   • Dijon mustard: 1 tablespoon
   • Sugar: 1 teaspoon

4. Mash the raspberries and add to the sauce.

   Required ingredients:

   • Raspberry: 150 g