Colorful salad with spicy herb dressing

Ingredients for 4 servings:

• 3 lettuce hearts
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 4 carrots
• ½ cucumber(s)
• ½ can corn
• 1 tbsp pine nuts, roasted
• 2 tbsp walnuts, chopped
• 2 tbsp pistachios
• 2 tbsp raisins
• 150 g natural yogurt
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp honey
• 1 tsp mustard
• 8 tbsp dressing (salad dressing with herbs)
• 1 tsp salt
• 1 pinch of pepper
• 1 tsp basil, dried
• 1 pinch of dried oregano
• 1 tsp salad herbs, dried
• 1 ½ packs of ready-made salad mix
• 2 tbsp chives in rolls
• 1 tbsp Italian herbs, frozen

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

refined

Remove the stalks from the lettuce hearts, chop or tear the leaves into small pieces, wash thoroughly, and spin dry. Halve both bell peppers, remove the seeds, wash, and cut into small cubes. Peel and finely grate the carrots. Wash the cucumber and halve or quarter it lengthwise, then cut into small pieces. Drain the corn well. Mix all ingredients in a large bowl. Sprinkle the various nuts and raisins over the salad. For the dressing, mix the yogurt with the herb-spiced dressing, oil, and vinegar, then stir in the mustard and honey. Add the salad dressing and mix everything together. Season with salt, pepper, basil, oregano, salad greens, chives, and Italian herbs. Pour the dressing over the salad just before serving. It keeps in the refrigerator for several days; I store it in a jar with a screw top. Alternatives: Basically, pretty much any nut can be used as a topping, depending on your taste. I also like to use sunflower seeds, almonds, and roasted and salted nut mixes, depending on my taste. The same applies to the type of lettuce. Iceberg lettuce, leaf lettuce, and lamb’s lettuce are all equally suitable.