in Germany

Iceberg lettuce, crisp and colorful

updated

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Ingredients for 2 servings:

  • ½ iceberg lettuce
  • ¼ cucumber(s)
  • 1 carrot(s)
  • ½ onion(s)
  • ½ bell pepper(s), yellow
  • 100 g cheese (butter cheese, 50% fat), diced
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil, cold squeezed
  • herbal salt
  • 150 g natural yogurt
  • 40 g seeds for the salad (e.g. pine nuts, sunflower seeds, etc.)
  • lots of herbs, fresh

Instructions

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

wholesome and delicious

Cut the iceberg lettuce into strips and wash thoroughly. Peel, wash, and chop the cucumber, carrot, onion, and bell pepper (if necessary). Finally, add the shredded butter cheese (over 50% fat, as it’s neutral in the diet combining system) and sprinkle the lettuce seeds on top. Mix the salad dressing made from vinegar, oil, herbs, herb salt, and natural yogurt until creamy and pour over the salad. Wholesome and delicious—plus, crisp and fresh—and quick to prepare.

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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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