Iceberg salad with peppers and mushrooms

Name: Iceberg salad with peppers and mushrooms
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 200 g Iceberg lettuce; 200 g Chicory; 200 g Carrots; 200 g Alfalfa sprouts; 200 g Mushrooms; 2 (150 g each) red and green peppers; 3 (150 g each) Cup of skimmed milk yoghurt; 2 teaspoons (5 g each) Oil; 2 boiled eggs; 2 teaspoons (5 g each) Sesame seeds; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Dill

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

200 g Iceberg lettuce
200 g Chicory
200 g Carrots
200 g Alfalfa sprouts
200 g Mushrooms
2 (150 g each) red and green peppers
3 (150 g each) Cup of skimmed milk yoghurt
2 teaspoons (5 g each) Oil
2 boiled eggs
2 teaspoons (5 g each) Sesame seeds
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Dill

Directions

1
Wash iceberg lettuce and chicory, dab dry and pluck iceberg lettuce finely. Peel, wash and finely grate the carrots. Blanch the sprouts. Wash, clean and slice the mushrooms and peppers.
2
Peel and chop the eggs. For the marinade, mix yoghurt, oil and chopped eggs with sesame seeds. Season with salt and pepper. Arrange salad and vegetables on a plate and pour the marinade over them.
3
Garnish with dill as desired.