Colorful salad with potato dumplings

Ingredients for 2 servings:

• 1 small iceberg lettuce
• 1 large bell pepper(s), red or yellow
• 1 large beefsteak tomato(s)
• 3 potato dumplings, boiled
• 1 clove(s) garlic
• 1 m.-large shallot(s)
• 1 tbsp oil for frying
• some spring onion(s), the green part
• 4 tbsp chicken broth
• 1 tbsp balsamic vinegar, lighter
• 1 tbsp, heaped natural yogurt
• 1 tbsp, heaped mustard, medium hot
• 1 pinch(s) of cane sugar
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the lettuce and vegetables, peel the garlic and shallot. Then tear or chop the lettuce. Dice the vegetables and potato dumplings. Finely chop the garlic or press it through a garlic press. Then mix everything together in a salad bowl. Heat the oil in a pan, finely dice the shallot, and fry briefly with a pinch of sugar until translucent. Then add it to the salad. Finely slice some spring onion greens and scatter them over the salad. For the dressing, mix together the stock, vinegar, yogurt, mustard, spices, and a pinch of sugar. Season to taste and drizzle over the salad. Of course, you can also combine it with any other salad dressing.