Roman salad with mushrooms and yoghurt dressing

Name: Roman salad with mushrooms and yoghurt dressing
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 350 g Rocket salad; 200 g white mushrooms; 1-2 Garlic cloves; 150 g Wholemeal yoghurt; 50 g Fresh cream; 3 TABLESPOONS Lemon juice; 1-2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 80 g Bread chips with garlic; 75 g Parmesan slicer; 50 g black olives

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

350 g Rocket salad
200 g white mushrooms
1-2 Garlic cloves
150 g Wholemeal yoghurt
50 g Fresh cream
3 TABLESPOONS Lemon juice
1-2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
80 g Bread chips with garlic
75 g Parmesan slicer
50 g black olives

Directions

1
Clean and wash the romaine lettuce, drain well and cut into strips. Clean the mushrooms and slice thinly. Peel garlic and press it through a garlic press. Mix yoghurt, crème fraîche, garlic, lemon juice and olive oil.
2
Season with salt and pepper. Put salad, mushrooms, bread chips, parmesan and olives in a large bowl. Pour yoghurt dressing over it and mix everything well.