Crunchy salad with yoghurt and chives sauce

Name: Crunchy salad with yoghurt and chives sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 150 g Skimmed milk yoghurt; 2-3 TABLESPOONS Lemon juice; 100 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1-2 TEASPOONS Sugar; 1/2 bunch Chives; 1/2 Head iceberg lettuce; 150 g Cucumber; 100 g Radishes; 1 (50 g) thick slice of medieval Gouda cheese

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

150 g Skimmed milk yoghurt
2-3 TABLESPOONS Lemon juice
100 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp white pepper
1-2 TEASPOONS Sugar
1/2 bunch Chives
1/2 Head iceberg lettuce
150 g Cucumber
100 g Radishes
1 (50 g) thick slice of medieval Gouda cheese

Directions

1
For the salad dressing, mix yoghurt, lemon juice and cream. Season with salt, pepper and sugar. Wash the chives, dab dry, cut into fine rolls and stir into the salad dressing, except for 1 teaspoon.
2
Clean, wash and cut iceberg lettuce into strips. Wash the cucumber thoroughly and cut into thin slices. Clean, wash and quarter radishes. Cut cheese into sticks. Mix lettuce, cucumber, radishes and cheese.
3
Arrange on four plates, add some sauce and sprinkle with the remaining chives. Add the rest of the sauce extra.