1 white onion
4 Paris mushrooms
100g Frozen cooked broad beans
4 Bacon slices
150g Hulled barley
4 Sprigs of parsley
10 Black grape grains
Calories = Low
For the vinaigrette:
1 yellow lemon
2tbsp. olive oil
PREPARATION: Spinach Salad
Cook the barley for 30 minutes in salted boiling water. Drain and set aside.
Cook the beans for 4 min in boiling salted water. Drain and set aside.
Wash and wring out the spinach leaves. Wash and cut the grapes in half. Peel and cut the button mushrooms into strips. Sprinkle them with lemon juice.
Peel and finely chop the onion. Wash and chop the parsley.
Cook the soft-boiled eggs. Dry the bacon in a hot pan.
Make the sauce. Mix the lemon juice with the yogurt and olive oil. Salt and pepper.
Arrange the spinach leaves on the plates, add a few tablespoons of barley, the onion rings, mushrooms and bacon. Arrange the grapes and almonds. Place the scaled eggs, sprinkle with yogurt sauce and sprinkle with parsley. Serve immediately.