Fruity carrot salad with yoghurt dressing

Name: Fruity carrot salad with yoghurt dressing
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 100 g Ham and bacon cubes (ask the butcher for lactose-free variety); 300 g Original Carrots; 300 g Picking salad; 2 TABLESPOONS Pine nuts; 1 Lemon; 150 g lactose-free yoghurt; 1 TABLESPOON mild olive oil; 5 TABLESPOONS lactose-free milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 small rosy-cheeked apples

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

100 g Ham and bacon cubes (ask the butcher for lactose-free variety)
300 g Original Carrots
300 g Picking salad
2 TABLESPOONS Pine nuts
1 Lemon
150 g lactose-free yoghurt
1 TABLESPOON mild olive oil
5 TABLESPOONS lactose-free milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 small rosy-cheeked apples

Directions

1
Fry the bacon in a pan until crisp. Take out and let drain on kitchen paper. Peel, wash and slice or cut carrots. Clean and wash the salad and drain well. Pluck leaves into bite-sized pieces. Roast pine nuts in a pan without fat. Take out and let cool down
2
Halve the lemon and squeeze the juice. Mix yoghurt, olive oil, milk and about 3 tbsp. lemon juice and season with salt, pepper and a little sugar. Wash and quarter apples and remove core. Cut apple quarters into slices
3
Mix salad, apple slices, diced ham and carrots and arrange in plates. Sprinkle with pine nuts and sprinkle with dressing