Salad with Sundried Tomatoes, Olives and a Parsley Dressing
200 gr. Salad Mix
100 gr. Beetroot, boiled and cut into small pieces
40 gr. Sundried Tomatoes, cut into slices
50 gr. Olives
2 Apricots, cut into slices
40 gr. Almond, crushed
10 gr. Poppy Seed
For the dressing:
40 gr. Parsley
40 gr. Balsamic Vinegar
20 gr. Organic Balkan Honey
Place all the ingredients for the dressing in a blender and mush them.
Place all the ingredients for the salad in a bowl and pour the parsley dressing.
Mix the salad and serve.