Salads

Caesar salad with a light yoghurt dressing

Made by:

Ingredients

For 4 persons

1/2
iceberg lettuce 1 package
salad mix 1
snake cucumber 1 small box
Cherry tomato 1 package
new onion 1
larger chicken breast 2 slices
Brown bread 1 tablespoon
olive oil

for the dressing:

1 box
Mizo natural yogurt (330 g) 2
larger cloves of garlic 1
egg yolk 1 teaspoon
mustard 1 tablespoon
lemon juice 5 dkg
grated Trappist cheese to taste
salt to taste
freshly ground pepper

for serving:

to taste
parmesan chips

Instructions:

 
For the salad, wash the vegetables and drain them. Cut the iceberg lettuce into strips, peel the cucumber, cut it in half and chop it into pieces. The cherry tomatoes are cut in half and the spring onions are cut into 1 cm thick rings. Mix everything, including the salad mix, in a large bowl.
Wash the chicken breast, dry it with a paper towel, season with salt, then fry both sides in vegetable oil in a pan until brown. Let it cool and cut it into thin strips.
Toast the bread slices and cut them into 1 cm cubes, then add them to the vegetables.
Mix the ingredients of the sauce into a creamy mass with a shredder or stick mixer. Pour it onto the salad base, mix them, sprinkled with parmesan chips and serve.
 

Back to recipes