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Peking cabbage and fetu cheese salad

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Kitchen European
Calorie content 106.9 kcal
Portions 2 port.
Cooking time 7 minutes
Proteins * 5 gr.
Fats * 9.1 gr.
Carbohydrates* 3.4 gr.
* per 100 gr. product
Peking cabbage and fetu cheese salad
Content

Peking cabbage and fetu cheese salad - cooks in a matter of minutes, just chop all the ingredients, sprinkle with a light dressing and mix everything. There is no need to boil anything, the salad does not need to be infused or soaked - everything is as simple and fast as possible!

Ingredients

Cooking process

step 1 out of 6
We take the feta cheese out of the jar onto a plate and use a fork to carefully separate it into pieces. The cheese is very soft and crumbles easily, so we don't need a knife.
step 2 out of 6
Remove the top leaves from the head of Peking cabbage, as a rule, they are a little dry. Next, remove the required amount of leaves for our salad and rinse them under running water. Cut the leaves into small strips with a knife.
step 3 out of 6
Rinse the tomatoes under water, dry with a towel and cut into medium slices.
step 4 out of 6
We open a jar of olives, drain the liquid. We take out the olives and cut them in half.
step 5 out of 6
In a deep bowl, combine Chinese cabbage leaves, tomato wedges and olives. Season with olive oil, salt and pepper. Do not forget that the cheese already contains salt, perhaps there will be enough of it and the salad will not need to be salted. We mix all the ingredients. We will put the cheese in a portioned plate, as it is very soft and can crumble.
step 6 out of 6
We spread the salad on a portioned plate, decorate with cheese and serve. Bon Appetit!

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