Fresh salad with cress yoghurt

Name: Fresh salad with cress yoghurt
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 Eggs; 150 g Skimmed milk yoghurt; 3-4 Tbsp Salad cream; 7-10 Tbsp salt, white pepper, sugar; 7-10 Tbsp Lemon juice; 1/2 Beet Cress; 1 collar Radishes; 1/2 (approx. 200 g) Cucumber; 1/2-1 Head lettuce ( to the B. green; 7-10 Tbsp or picking salad)

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 Eggs
150 g Skimmed milk yoghurt
3-4 Tbsp Salad cream
7-10 Tbsp salt, white pepper, sugar
7-10 Tbsp Lemon juice
1/2 Beet Cress
1 collar Radishes
1/2 (approx. 200 g) Cucumber
1/2-1 Head lettuce ( to the B. green
7-10 Tbsp or picking salad)

Directions

1
Boil the eggs for about 10 minutes. Quench, peel and let cool off
2
Mix yoghurt and salad cream. Season with salt, pepper, sugar and lemon juice. Wash the cress and cut from the bed. Stir half into the yoghurt
3
Clean, wash and quarter the radishes. Clean, wash and slice or cut the cucumber. Clean, wash and pluck salad a little smaller
4
Cut the eggs into slices. Arrange the prepared salad ingredients and spread the yoghurt sauce on top or serve separately. Sprinkle with remaining cress