- May 02, 2025
- Report
Salad with Yogurt Dressing
Preparation steps
Clean the iceberg lettuce, tear into smaller pieces, wash and spin dry.
Review the rocket, shake off excess water and spin dry as well.
If necessary, cut larger leaves into two pieces.
Prepare bell pepper: cut in half, remove seeds, rinse, and dry. Then cut into pieces or thin strips.
Prepare celery: wash thoroughly, peel, and cut into thin slices.
Prepare chives: rinse, dry, and chop into thin strips.
Prepare parsley: rinse, dry, and pick off leaves.
Place the parsley leaves and larger pieces of pepper and celery in a blender jug along with half of the yogurt and blend until smooth.
Mix the remaining yogurt with olive oil, vinegar, sugar, lemon juice, cinnamon and season with salt and pepper.
Mix with the previously prepared vegetable purée.
Grate the carrots on a fine grater and combine the salad with the arugula, pepper strips and celery slices. Arrange the portions on plates, pour the sauce over them and sprinkle with chopped chives.
