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Lamb's lettuce with pointed cabbage, tomatoes and cucumber in yogurt dressing

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Ingredients for 4 servings:

  • 2 handfuls of lamb’s lettuce
  • 60 g pointed cabbage
  • 80 g cucumber(s)
  • 1 tomato(s) (Romaine tomatoes)
  • 2 tbsp sunflower seeds, roasted
  • 80 g yogurt
  • 2 tbsp water
  • 2 tbsp vinegar
  • some sugar
  • e.g. salt and pepper
  • 2 tbsp herbs, preferably fresh

Instructions

Working time approx. 12 minutes; Total time approx. 12 minutes

with sunflower seeds

Clean and wash the lamb’s lettuce. Wash and finely slice the pointed cabbage. Peel and dice the cucumber. Wash the tomato, halve it, remove the stem, and cut it into eighths or dice it. Stir together the sauce and season to taste. Combine the lamb’s lettuce, pointed cabbage, cucumber, and tomato and place in bowls. Pour the sauce over the salad and finally sprinkle with the sunflower seeds.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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