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Iceberg lettuce with corn and yogurt sauce

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Ingredients for 4 servings:

  • 1 small iceberg lettuce
  • 1 small can of corn
  • 150 g natural yogurt
  • ½ tbsp herbs, of your choice
  • 2 tbsp oil
  • ½ tbsp white wine vinegar
  • n. B. Sweetener
  • possibly water
  • salt and pepper

Instructions

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

quick and easy

Divide the iceberg lettuce and remove the stem. Then cut the lettuce into thin strips. Pour the corn into a sieve and rinse briefly with cold water. For the sauce, combine the remaining ingredients in a bowl and season with salt, pepper, and sweetener. If the sauce is too thick, simply add a little water. Add the iceberg lettuce and corn to the bowl and mix with the sauce. This goes well with baguette or grilled meat.

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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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