Spring salad with two sauces

Name: Spring salad with two sauces
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 1 piston Chicory; 200 g Paksoi; 1 large carrot; 100 g Mushrooms; 2 TABLESPOONS Lemon juice; 1 small yellow and red peppers; 1 small onion; 1/2 bunch parsley, dill and chives; 1/2 Boxes Cress; 3 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 3 TABLESPOONS Oil; 150 g Skimmed milk yoghurt; 1 TABLESPOON Mayonnaise; 1 TABLESPOON Tomato ketchup; 7-10 Tbsp Sweet peppers

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

1 piston Chicory
200 g Paksoi
1 large carrot
100 g Mushrooms
2 TABLESPOONS Lemon juice
1 small yellow and red peppers
1 small onion
1/2 bunch parsley, dill and chives
1/2 Boxes Cress
3 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
3 TABLESPOONS Oil
150 g Skimmed milk yoghurt
1 TABLESPOON Mayonnaise
1 TABLESPOON Tomato ketchup
7-10 Tbsp Sweet peppers

Directions

1
Clean and wash the chicory, remove the leaves and cut in half. Clean and wash the paksoi and cut the large stems in half. Peel, wash and roughly grate the carrots. Clean, wash and halve the mushrooms and sprinkle with 1 tablespoon of lemon juice. Clean, wash and cut the peppers into thin rings.
2
Peel and finely chop the onion. Wash the herbs. Chop parsley and dill finely. Cut chives into small rolls. Cut cress from the bed. Mix vinegar, herbs, salt, pepper and sugar. Whip oil into the mixture. Stir yoghurt, mayonnaise and ketchup until smooth. Season with remaining lemon juice, salt, pepper, paprika and sugar. Arrange the salad ingredients on a plate.
3
Mix vinegar, herbs, salt, pepper and sugar. Whip oil into the mixture. Stir yoghurt, mayonnaise and ketchup until smooth. Season with remaining lemon juice, salt, pepper, paprika and sugar. Arrange the salad ingredients on a plate. Sprinkle with cress. Add sauces extra