{"id":3810,"date":"2026-07-26T15:11:39","date_gmt":"2026-07-26T15:11:39","guid":{"rendered":"https:\/\/travelshelper.com\/nemacki\/welt-der-kulinarik\/kroatische-nationalgerichte\/dalmatinischer-misanca-salat\/"},"modified":"2026-07-26T15:11:39","modified_gmt":"2026-07-26T15:11:39","slug":"dalmatinischer-misanca-salat","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/de\/welt-der-kulinarik\/kroatische-nationalgerichte\/dalmatinischer-misanca-salat\/","title":{"rendered":"Dalmatinischer Mi\u0161anca Salat"},"content":{"rendered":"\n<style>\n#recipe-de-hr-dalmatian-misanca-wild-greens-salad{\n  --gj-bg:#f5f2eb;--gj-surface:#fffdfa;--gj-surface-soft:#f8f4ec;\n  --gj-ink:#1d2421;--gj-ink-soft:#414a46;--gj-muted:#656c68;\n  --gj-gold:#8f6318;--gj-gold-deep:#7d4f13;--gj-gold-soft:#efe2c8;\n  --gj-night:#24312e;--gj-night-deep:#18211f;\n  --gj-line:rgba(36,49,46,.12);--gj-line-strong:rgba(36,49,46,.2);\n  --gj-serif:\"Iowan Old Style\",\"Palatino Linotype\",\"Book 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#recipe-de-hr-dalmatian-misanca-wild-greens-salad{width:100%;max-width:none;margin:0;padding:0;overflow:visible;border:0;border-radius:0;background:#fff;box-shadow:none;color:#000;font-size:10.5pt;line-height:1.42;content-visibility:visible}\n  #recipe-de-hr-dalmatian-misanca-wild-greens-salad .gj-hero{display:none}\n  #recipe-de-hr-dalmatian-misanca-wild-greens-salad .gj-title{font-size:24pt}\n  #recipe-de-hr-dalmatian-misanca-wild-greens-salad .gj-facts,#recipe-de-hr-dalmatian-misanca-wild-greens-salad .gj-nutri-row,#recipe-de-hr-dalmatian-misanca-wild-greens-salad .gj-ing-grid,#recipe-de-hr-dalmatian-misanca-wild-greens-salad .gj-info-grid,#recipe-de-hr-dalmatian-misanca-wild-greens-salad .gj-intro-grid{grid-template-columns:repeat(2,minmax(0,1fr))}\n  #recipe-de-hr-dalmatian-misanca-wild-greens-salad .gj-fact,#recipe-de-hr-dalmatian-misanca-wild-greens-salad .gj-nutri-row>div,#recipe-de-hr-dalmatian-misanca-wild-greens-salad .gj-ing-group,#recipe-de-hr-dalmatian-misanca-wild-greens-salad .gj-info-card,#recipe-de-hr-dalmatian-misanca-wild-greens-salad .gj-steps>li,#recipe-de-hr-dalmatian-misanca-wild-greens-salad .gj-pull,#recipe-de-hr-dalmatian-misanca-wild-greens-salad .gj-rail,#recipe-de-hr-dalmatian-misanca-wild-greens-salad .gj-close{break-inside:avoid;box-shadow:none}\n  #recipe-de-hr-dalmatian-misanca-wild-greens-salad .gj-rail{background:#fff;color:#000;border:1px solid #999}\n  #recipe-de-hr-dalmatian-misanca-wild-greens-salad .gj-rail *{color:#111!important}\n  #recipe-de-hr-dalmatian-misanca-wild-greens-salad .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:10px;color:#666;font-size:9pt;letter-spacing:.05em}\n}\n<\/style>\n<section id=\"recipe-de-hr-dalmatian-misanca-wild-greens-salad\" lang=\"de\" dir=\"ltr\" aria-labelledby=\"recipe-title-de-hr-dalmatian-misanca-wild-greens-salad\">\n  <header class=\"gj-masthead\">\n    <p class=\"gj-eyebrow\">Kroatische K\u00fcche \u00b7 Blattsalat \u00b7 Rezept<\/p>\n    <h2 class=\"gj-title\" id=\"recipe-title-de-hr-dalmatian-misanca-wild-greens-salad\"><span class=\"gj-title-main\"><b>Dalmatinischer Mi\u0161anca Salat<\/b> mit jungen Wild- und Kulturkr\u00e4utern<\/span> <span class=\"gj-title-accent gj-serif\">in Zitronen-Oliven\u00f6l-Dressing<\/span><\/h2>\n    <p class=\"gj-sub\">Junge Bl\u00e4tter von L\u00f6wenzahn, Chicor\u00e9e, Rucola, Mangold, Sauerampfer und Fenchel werden sorgf\u00e4ltig gepr\u00fcft, gewaschen und schlicht s\u00e4uerlich angemacht.<\/p>\n    <ul class=\"gj-meta\" aria-label=\"Grundinformationen zum Rezept\">\n      <li>Kategorie: <strong>Salat<\/strong><\/li>\n      <li>K\u00fcche: <strong>Kroatische K\u00fcche<\/strong><\/li>\n      <li>Methode: <strong>Mischen<\/strong><\/li>\n      <li>Schwierigkeit: <strong>Einfach<\/strong><\/li>\n    <\/ul>\n  <\/header>\n  <dl class=\"gj-facts\" aria-label=\"Zeit, Menge und Kalorien\">\n    <div class=\"gj-fact\"><dt>Menge<\/dt><dd>4 Portionen<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Vorbereitung<\/dt><dd>25 Min.<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Garzeit<\/dt><dd>0 Min.<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Ruhezeit<\/dt><dd>10 Min.<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Gesamt<\/dt><dd>35 Min.<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Pro Portion<\/dt><dd>\u2248 260 kcal<\/dd><\/div>\n  <\/dl>\n  <figure class=\"gj-hero\">\n    <img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatian-Misanca-Wild-Greens-Salad-3.webp\" alt=\"Dalmatinischer Mi\u0161anca-Wildkr\u00e4utersalat in einer breiten Keramikschale neben Brot, Tasse und Gabel\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n    <figcaption>Junge Wild- und Kulturkr\u00e4uter, nur leicht mit Zitrone, Rotweinessig und Oliven\u00f6l angemacht.<\/figcaption>\n  <\/figure>\n  <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-de-hr-dalmatian-misanca-wild-greens-salad\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-de-hr-dalmatian-misanca-wild-greens-salad\">Herkunft, Geschmack und Technik<\/h3><\/div>\n    <div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">Mi\u0161anca bedeutet eine Mischung aus verschiedenen essbaren Wild- und Kulturpflanzen, die an der dalmatinischen K\u00fcste je nach Jahreszeit anders aussehen kann. Ein Mi\u0161anca Salat Rezept darf deshalb keine starre botanische Liste vort\u00e4uschen. Entscheidend sind junge, eindeutig bestimmte Bl\u00e4tter mit unterschiedlichen Bitter-, S\u00e4ure- und Kr\u00e4utert\u00f6nen. Diese Version verbindet L\u00f6wenzahn, Chicor\u00e9e, wilden Rucola, jungen Mangold, Sauerampfer und Fenchelgr\u00fcn. Alle Pflanzen stammen aus kontrolliertem Anbau oder werden von einer fachkundigen Person zweifelsfrei bestimmt. Unbekannte Bl\u00e4tter werden niemals durch \u00c4hnlichkeit, Foto-App oder Vermutung in die Sch\u00fcssel aufgenommen.<\/p><blockquote class=\"gj-pull\">Bei Mi\u0161anca ist sichere Pflanzenbestimmung wichtiger als eine m\u00f6glichst lange Zutatenliste.<\/blockquote><p>Die Mischung braucht Balance. L\u00f6wenzahn und Chicor\u00e9e geben Bitterkeit, Rucola pfeffrige Sch\u00e4rfe, Sauerampfer eine nat\u00fcrliche s\u00e4uerliche Note. Junger Mangold bringt Volumen und eine weichere Blattstruktur, Fenchelgr\u00fcn einen feinen anisartigen Duft. Keine Zutat soll mehr als ungef\u00e4hr ein Drittel der Sch\u00fcssel ausmachen. Sehr reife oder dicke Bl\u00e4tter wirken z\u00e4h und ben\u00f6tigen eine andere Zubereitung, etwa Blanchieren. F\u00fcr diesen rohen Salat werden nur kleine, zarte Bl\u00e4tter verwendet. Harte Stiele, besch\u00e4digte Stellen und sandige Wurzelans\u00e4tze werden vollst\u00e4ndig entfernt.<\/p><p>Das Waschen erfolgt in mehreren Becken mit kaltem Wasser. Bl\u00e4tter werden angehoben, nicht durch das sandige Wasser abgegossen. Danach m\u00fcssen sie sehr trocken sein. Restwasser verd\u00fcnnt das Dressing und verhindert, dass Oliven\u00f6l haftet. Eine Salatschleuder ist hier besonders n\u00fctzlich, anschlie\u00dfend trocknen die Bl\u00e4tter kurz auf einem sauberen Tuch. Gro\u00dfe Bl\u00e4tter werden mit den H\u00e4nden geteilt. Metallisches feines Hacken w\u00fcrde viele Schnittfl\u00e4chen schaffen, aus denen Saft austritt; die Mischung fiele schneller zusammen und schmeckte bitterer.<\/p><\/div><div class=\"gj-copy-col\"><p>Das Dressing bleibt knapp dosiert. Zitronensaft und wenig Rotweinessig liefern zwei S\u00e4ureebenen, Knoblauch wird fein gerieben und verteilt sich ohne harte St\u00fccke. Natives Oliven\u00f6l bringt K\u00f6rper und mildert Bitterkeit. Salz kommt zuerst in die S\u00e4ure, damit es sich l\u00f6st, \u00d6l anschlie\u00dfend in d\u00fcnnem Strahl. Die Mischung muss nicht dick emulgieren. Sie soll klar und flie\u00dfend bleiben. Bl\u00e4tter werden erst unmittelbar vor dem Essen gewendet. Zehn Minuten Ruhe reichen, um die festeren L\u00f6wenzahn- und Chicor\u00e9ebl\u00e4tter etwas zu entspannen, ohne Rucola und Sauerampfer zusammenfallen zu lassen.<\/p><p>Brot ist eine sinnvolle Begleitung, weil es die kleinen Mengen Dressing und Pflanzensaft aufnimmt. In dieser N\u00e4hrwertberechnung sind f\u00fcnfzig Gramm pro Portion enthalten. K\u00e4se, Eier oder Kartoffeln k\u00f6nnen aus Mi\u0161anca eine gr\u00f6\u00dfere Mahlzeit machen, w\u00fcrden aber das reine Kr\u00e4uterprofil ver\u00e4ndern. Die Grundfassung bleibt absichtlich schlicht. Auch die Temperatur z\u00e4hlt: Sehr kalte Bl\u00e4tter schmecken weniger aromatisch. Nach dem Waschen d\u00fcrfen sie k\u00fchl lagern, stehen aber vor dem Anmachen ungef\u00e4hr zehn Minuten au\u00dferhalb des K\u00fchlschranks. Das Oliven\u00f6l flie\u00dft dann besser und die Fenchelnote wird deutlicher.<\/p><p>Mi\u0161anca wird nicht f\u00fcr den n\u00e4chsten Tag vorbereitet. Salz und S\u00e4ure ziehen Wasser aus den Bl\u00e4ttern, und die Mischung verliert ihre Spannkraft. Unangemachte, gr\u00fcndlich getrocknete Bl\u00e4tter k\u00f6nnen dagegen in einem Beh\u00e4lter mit trockenem Tuch bis zum n\u00e4chsten Tag gek\u00fchlt werden. Die Pflanzenmischung bleibt saisonal: Im Fr\u00fchling sind zarte Triebe und Bl\u00fcten m\u00f6glich, sp\u00e4ter dominieren kultivierte bittere Bl\u00e4tter. Die sichere Bestimmung hat immer Vorrang vor Vielfalt. Ein kleiner, korrekt zusammengesetzter Salat ist fachlich besser als eine gro\u00dfe Sch\u00fcssel mit unbekannten oder ungeeigneten Pflanzen. Die Auswahl wird deshalb jedes Mal neu gepr\u00fcft, statt eine fr\u00fchere Mischung blind zu wiederholen; Saison, Blattalter und Herkunft bestimmen die tats\u00e4chlich geeignete Zusammensetzung.<\/p><\/div><\/div>\n  <\/section>\n  <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-de-hr-dalmatian-misanca-wild-greens-salad\">\n    <div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">Vom ersten Arbeitsschritt bis zum Servieren<\/p><h3 id=\"recipe-timeline-de-hr-dalmatian-misanca-wild-greens-salad\">Rhythmus der Zubereitung<\/h3><\/div><p class=\"gj-rail-total\">Vorbereitung: 25 Min. \u00b7 Garung: 0 Min. \u00b7 Ruhe: 10 Min.<\/p><\/div>\n    <ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Bl\u00e4tter fachkundig pr\u00fcfen und verlesen.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT10M\">0:10<\/time><span>Mehrfach waschen und vollst\u00e4ndig trocknen.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT25M\">0:25<\/time><span>Dressing r\u00fchren und Bl\u00e4tter behutsam wenden.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT35M\">0:35<\/time><span>Nach kurzer Ruhe sofort mit Brot servieren.<\/span><\/li><\/ol>\n    <p class=\"gj-rail-sum\"><strong>Rezept in K\u00fcrze.<\/strong> Junge, zweifelsfrei bestimmte Bl\u00e4tter von L\u00f6wenzahn, Chicor\u00e9e, wildem Rucola, Mangold, Sauerampfer und Fenchelgr\u00fcn werden verlesen, in mehreren kalten Wasserb\u00e4dern gewaschen und vollst\u00e4ndig getrocknet. Gro\u00dfe Bl\u00e4tter werden von Hand geteilt. Zitronensaft, Rotweinessig, fein geriebener Knoblauch, Salz, Pfeffer und natives Oliven\u00f6l ergeben ein klares Dressing. Es wird erst kurz vor dem Servieren sparsam unter die Mischung gehoben. Zehn Minuten Ruhe mildern feste bittere Bl\u00e4tter, ohne die zarten Kr\u00e4uter zusammenfallen zu lassen. Bauernbrot geh\u00f6rt als schlichte Beilage zur berechneten Portion. Vier Portionen zeigen unterschiedliche Bitter-, S\u00e4ure- und Kr\u00e4uternoten, wobei keine einzelne Pflanze dominiert. Unbekannte oder nur per App vermutete Wildpflanzen werden konsequent ausgeschlossen.<\/p>\n  <\/aside>\n  <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-de-hr-dalmatian-misanca-wild-greens-salad\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-de-hr-dalmatian-misanca-wild-greens-salad\">Zutaten<\/h3><\/div>\n    <div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredient-group-1-de-hr-dalmatian-misanca-wild-greens-salad\"><h4 id=\"recipe-ingredient-group-1-de-hr-dalmatian-misanca-wild-greens-salad\">F\u00fcr die Kr\u00e4utermischung<\/h4><ul><li><strong>120 g junge L\u00f6wenzahnbl\u00e4tter, sicher bestimmt<\/strong><em>Nur zarte, unbesch\u00e4digte Bl\u00e4tter.<\/em><\/li><li><strong>100 g Chicor\u00e9ebl\u00e4tter<\/strong><\/li><li><strong>80 g wilder Rucola<\/strong><\/li><li><strong>80 g junger Mangold<\/strong><em>D\u00fcnne Stiele d\u00fcrfen verwendet werden.<\/em><\/li><li><strong>40 g Sauerampfer, sicher bestimmt<\/strong><em>Wegen des Oxals\u00e4uregehalts nicht in gr\u00f6\u00dferen Mengen erh\u00f6hen.<\/em><\/li><li><strong>20 g Fenchelgr\u00fcn, sicher bestimmt<\/strong><\/li><li><strong>200 g Bauernbrot zum Servieren<\/strong><em>50 g pro Portion.<\/em><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredient-group-2-de-hr-dalmatian-misanca-wild-greens-salad\"><h4 id=\"recipe-ingredient-group-2-de-hr-dalmatian-misanca-wild-greens-salad\">F\u00fcr das Dressing<\/h4><ul><li><strong>60 ml natives Oliven\u00f6l extra<\/strong><\/li><li><strong>25 ml frisch gepresster Zitronensaft<\/strong><\/li><li><strong>10 ml Rotweinessig<\/strong><\/li><li><strong>1 Knoblauchzehe, fein gerieben<\/strong><\/li><li><strong>6 g feines Meersalz<\/strong><\/li><li><strong>1\/2 TL frisch gemahlener schwarzer Pfeffer<\/strong><\/li><\/ul><\/section><\/div><\/div>\n    <aside class=\"gj-ing-note\"><strong>Allergene und Sicherheit.<\/strong> Gluten durch das Bauernbrot. Wildpflanzen k\u00f6nnen individuelle Unvertr\u00e4glichkeiten ausl\u00f6sen; nur zweifelsfrei bestimmte essbare Arten verwenden.<\/aside>\n  <\/section>\n  <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-de-hr-dalmatian-misanca-wild-greens-salad\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-de-hr-dalmatian-misanca-wild-greens-salad\">Zubereitung Schritt f\u00fcr Schritt<\/h3><\/div>\n    <h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Verlesen und waschen<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Pflanzen sicher pr\u00fcfen<\/p><p class=\"gj-step-x\">Jede Blattart einzeln kontrollieren. Nur Pflanzen aus sicherer Quelle oder fachkundig bestimmte Exemplare verwenden; unbekannte oder besch\u00e4digte Bl\u00e4tter entsorgen.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Bl\u00e4tter waschen<\/p><p class=\"gj-step-x\">Bl\u00e4tter in mehreren Sch\u00fcsseln kaltem Wasser bewegen und jeweils herausheben, damit Sand am Boden bleibt. So oft wiederholen, bis das Wasser klar ist.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Vollst\u00e4ndig trocknen<\/p><p class=\"gj-step-x\">Bl\u00e4tter in einer Salatschleuder trocknen und anschlie\u00dfend 5 Minuten auf einem sauberen Tuch ausbreiten. Gro\u00dfe Bl\u00e4tter von Hand in mundgerechte St\u00fccke teilen.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Dressing und Servieren<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Dressing verr\u00fchren<\/p><p class=\"gj-step-x\">Zitronensaft, Rotweinessig, Knoblauch, Salz und Pfeffer verr\u00fchren, bis sich das Salz l\u00f6st. Oliven\u00f6l in d\u00fcnnem Strahl einarbeiten.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Salat mischen<\/p><p class=\"gj-step-x\">Alle Bl\u00e4tter in eine gro\u00dfe Sch\u00fcssel geben. Dressing am Rand verteilen und mit breiten Bewegungen 20\u201330 Sekunden vorsichtig unterheben.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Kurz ruhen lassen<\/p><p class=\"gj-step-x\">Mi\u0161anca 10 Minuten bei k\u00fchler Raumtemperatur stehen lassen. Danach einmal wenden und sofort mit dem abgewogenen Bauernbrot servieren.<\/p><\/div><\/li><\/ol>\n  <\/section>\n  <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-de-hr-dalmatian-misanca-wild-greens-salad\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-de-hr-dalmatian-misanca-wild-greens-salad\">Servieren, aufbewahren und anpassen<\/h3><\/div>\n    \n<div class=\"gj-info-grid\">\n  <section class=\"gj-info-card\"><h4>Servieren und kombinieren<\/h4><p>Als Vorspeise oder leichte Beilage zu gegrilltem Fisch, Bohnen oder Kartoffeln servieren. Brot nimmt das klare Dressing auf; zus\u00e4tzliche schwere Saucen sind nicht n\u00f6tig.<\/p><\/section>\n  <section class=\"gj-info-card\"><h4>Aufbewahren und erhitzen<\/h4><p>Angemachten Salat sofort essen. Unangemachte, vollst\u00e4ndig trockene Bl\u00e4tter h\u00f6chstens 1 Tag bei 2\u20134 \u00b0C in einem Beh\u00e4lter mit trockenem Tuch lagern. Dressing separat bis zu 2 Tage k\u00fchlen.<\/p><\/section>\n  <section class=\"gj-info-card\"><h4>Vier praktikable Varianten<\/h4><ul><li>Chicor\u00e9e durch junge Endivie ersetzen und die L\u00f6wenzahnmenge unver\u00e4ndert lassen.<\/li><li>Einige Bl\u00e4tter jungen Blattfenchels statt Fenchelgr\u00fcn verwenden.<\/li><li>Ger\u00f6stete Waln\u00fcsse erg\u00e4nzen und das Brot auf 30 g pro Portion reduzieren.<\/li><li>F\u00fcr eine mildere Mischung die H\u00e4lfte des L\u00f6wenzahns durch Babyspinat ersetzen.<\/li><\/ul><\/section>\n  <section class=\"gj-info-card\"><h4>Drei Hinweise aus der Testk\u00fcche<\/h4><ol><li>Bl\u00e4tter aus dem Wasser heben, statt sandiges Wasser dar\u00fcber abzugie\u00dfen.<\/li><li>Vollst\u00e4ndig trocknen, bevor \u00d6l hinzukommt.<\/li><li>Dressing erst kurz vor dem Essen und nur sparsam einarbeiten.<\/li><\/ol><\/section>\n  <section class=\"gj-info-card gj-info-card--wide\"><h4>Ben\u00f6tigte Ausr\u00fcstung<\/h4><ul><li>Mehrere gro\u00dfe Sch\u00fcsseln<\/li><li>Salatschleuder<\/li><li>Sauberes K\u00fcchentuch<\/li><li>Gro\u00dfe Salatsch\u00fcssel<\/li><li>Feine Reibe<\/li><\/ul><\/section>\n<\/div>\n  <\/section>\n  <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-de-hr-dalmatian-misanca-wild-greens-salad\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-de-hr-dalmatian-misanca-wild-greens-salad\">N\u00e4hrwerte pro Portion<\/h3><\/div>\n    <dl class=\"gj-nutri-row\">\n      <div><dt>Kalorien<\/dt><dd>\u2248 260 kcal<\/dd><\/div>\n      <div><dt>Kohlenhydrate<\/dt><dd>\u2248 29 g<\/dd><\/div>\n      <div><dt>Protein<\/dt><dd>\u2248 7 g<\/dd><\/div>\n      <div><dt>Fett<\/dt><dd>\u2248 14 g<\/dd><\/div>\n      <div><dt>Ballaststoffe<\/dt><dd>\u2248 6 g<\/dd><\/div>\n      <div><dt>Natrium<\/dt><dd>\u2248 610 mg<\/dd><\/div>\n    <\/dl>\n    <p class=\"gj-nutri-cap\"><strong>Portion:<\/strong> 1 Portion mit Brot (etwa 210 g). <strong>Wichtige Allergene:<\/strong> Gluten durch das Bauernbrot. Wildpflanzen k\u00f6nnen individuelle Unvertr\u00e4glichkeiten ausl\u00f6sen; nur zweifelsfrei bestimmte essbare Arten verwenden. Die Werte sind eine ungef\u00e4hre Sch\u00e4tzung auf Grundlage \u00fcblicher Referenzdaten; tats\u00e4chliche Werte variieren durch Marken, Zuschnitt, Fl\u00fcssigkeitsverlust, Fettaufnahme und Portionierung.<\/p>\n  <\/section>\n  <footer class=\"gj-close\">\n    <p class=\"gj-close-kicker\">Abschlie\u00dfender Eindruck<\/p>\n    <p class=\"gj-close-quote\">Eine gute Mi\u0161anca schmeckt vielstimmig, obwohl das Dressing bewusst leise bleibt.<\/p>\n    <p class=\"gj-close-copy\">Sorgf\u00e4ltige Bestimmung, gr\u00fcndliches Waschen und vollst\u00e4ndiges Trocknen sind die eigentliche Arbeit. 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