Prosociano | Rucola Salad with Prosociano


For the vinaigrette:


  1. For the vinaigrette: Combine the olive oil, balsamic vinegar, the alternative to honey, mustard, salt and black pepper in a small bowl with lid. Cover the bowl with the lid and shake until everything is well mixed.
  2. In a large bowl, add the rucola, the dried tomatoes, pumpkin seeds, raisins and cranberries with the grated Violife prosociano. Only add the vinaigrette right before serving to keep the salad fresh.

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