Light broccoli salad

Name: Light broccoli salad
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 1 egg (size M); 250 g Broccoli; 7-10 Tbsp Salt; 1 (approx. 125 g) Mini Romaine lettuce; 1/2 red pepper; 1 TEASPOON Olive oil; 25 g diced lean ham; 10 stalks of chives; 125 g low-fat yoghurt; 2 TABLESPOONS low-fat milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 1

1 egg (size M)
250 g Broccoli
7-10 Tbsp Salt
1 (approx. 125 g) Mini Romaine lettuce
1/2 red pepper
1 TEASPOON Olive oil
25 g diced lean ham
10 stalks of chives
125 g low-fat yoghurt
2 TABLESPOONS low-fat milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Boil egg in boiling water for about 10 minutes until hard. Clean broccoli, divide into florets and wash. Cook the florets in boiling salted water for 6-7 minutes until firm to the bite. Clean, wash and roughly pluck the salad and drain.
2
Clean, wash and cut the peppers into strips. Heat the oil in a small, coated pan. Leave the bacon in it until crispy. Remove broccoli, rinse with cold water and drain. Take out egg, quench cold, peel and cut into slices.
3
Wash the chives, dab dry and cut into fine rolls. Mix yoghurt, chives and milk. Season to taste with salt, pepper and sugar. Arrange salad, broccoli, egg and paprika on a plate, sprinkle with ham and sprinkle with dressing.