Spring salad with yoghurt dressing

Name: Spring salad with yoghurt dressing
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 150 g Yoghurt; 150 g light salad cream; 1-2 TEASPOONS medium hot mustard; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 Mini Romaine lettuces; 200 g cherry tomatoes; 2-3 discs Toast; 2-3 TABLESPOONS Oil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

150 g Yoghurt
150 g light salad cream
1-2 TEASPOONS medium hot mustard
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 Mini Romaine lettuces
200 g cherry tomatoes
2-3 discs Toast
2-3 TABLESPOONS Oil

Directions

1
Mix yoghurt, salad cream, mustard and lemon juice. Add salt, pepper and
2
1 pinch of sugar to taste
3
Clean, wash and cut the salad into strips. Wash and halve the tomatoes. Cut toast into small lozenges or cubes
4
Heat the oil. Fry the toast until crispy all around. Season with salt and pepper, drain on kitchen paper
5
Mix salad and tomatoes with the sauce and sprinkle with the croutons. Finally, slice or grate the Parmesan cheese on top
6
Can be perfectly complemented
7
This salad quickly becomes a satisfying meal: for example, mix fried chicken strips and mushrooms, slices of egg, tuna, ham or cheese into the salad