Carrot and mushroom raw food
DIFFICULTY
easy
easy
RATING
COOK TIME
20 mins
20 mins
TOTAL TIME
20 mins
20 mins
Ingredients
Servings:
4
- 1 Lettuce
- 4 medium-sized carrots
- 100 g Mushrooms
- 150 g Whole milk yoghurt
- 4 TABLESPOONS Yoghurt Salad Cream
- 1 TEASPOON grated horseradish (from the jar)
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 Boxes Cress
Directions
- 1
Clean and wash the salad. Peel, wash and roughly grate the carrots. Clean, wash and slice the mushrooms. Arrange mushrooms and carrots on the salad leaves. Mix yoghurt, salad cream and horseradish.
- 2
Season to taste with salt and pepper. Cut the cress short and stir in. Pour cress yoghurt cream over the salad.
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