Colorful salad with yoghurt sauce

Name: Colorful salad with yoghurt sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 Eggs (size M); 150 g Whole milk yoghurt; 100 g Salad cream with sour cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 1 TEASPOON Lemon juice; 125 g Radishes; 150 g Cucumber; 1/2 Head picking salad; 1/2 Beet Cress

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 Eggs (size M)
150 g Whole milk yoghurt
100 g Salad cream with sour cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
1 TEASPOON Lemon juice
125 g Radishes
150 g Cucumber
1/2 Head picking salad
1/2 Beet Cress

Directions

1
Put the eggs in boiling water and boil them hard for about 9 minutes. In the meantime, mix yoghurt and salad cream for the sauce. Season with salt, pepper, sugar and lemon juice. Clean and wash the radishes and cut them in half as desired.
2
Drain the eggs, rinse with cold water, remove the shell. Cut the eggs into slices with an egg slicer. Wash cucumber and cut into thin slices. Clean and wash the salad, pluck into bite-sized pieces and drain well on a sieve.
3
Cut the cress from the bed, wash and drain well. Arrange lettuce, cucumber, radishes, eggs and cress on four plates and spread the sauce over them. Serve sprinkled with pepper to taste.