Mixed garden salad with rocket dressing and colourful flowers

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
3 5
COOK TIME
10 mins
TOTAL TIME
10 mins

Ingredients

Servings: 4
  • 1 small bunch (about 60 g) Rocket
  • 2 TABLESPOONS lactose-free yoghurt dressing
  • 1-2 TABLESPOONS Lemon juice
  • 125 g lactose-free yoghurt
  • 3-4 Tbsp Oil
  • 4 TABLESPOONS lactose-free milk
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 250 g Babyleaf mix (e.g. rocket, mini beet leaves, lamb's lettuce, frisée)
  • 6–8 edible orchids
  • 1 pack of Horned Violet

Directions

  1. 1

    For the dressing, clean, wash and drain the rocket. Puree mayonnaise, lemon juice, yoghurt, oil and milk. Cut the rocket into small pieces, add and puree briefly (dressing should be light liquid).

  2. 2

    Season dressing with salt, pepper and possibly some lemon juice. Wash Babyleaf mix and drain well. Sort the flowers. Set some flowers aside for garnishing. Mix the remaining flowers and salad mix and fold in 1/2 of the dressing loosely.

  3. 3

    Arrange the salad in a large bowl and garnish with the flowers. Add the remaining dressing.

Nutrition Facts

KCAL
140 kcal
CARBS
4 g
FATS
12 g
PROTEINS
3 g