This recipe is one from “Vegane Kostlichkeiten” a course offered by Elke Maennle.
200 gr. fresh spinach
3 Tbs. soya yoghurt
1 Tbs. cashew cream
2-3 Tbs. pickle juice
To taste: herb salt
For the dressing mix the yoghurt, cashew cream, pickle juice and salt.
De-stem the spinach, wash thoroughly and cut into small strips.
Core the apple and cut into small cubes. Chop the pickles and add everything to the dressing, mixing lightly. Delicious!