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Iceberg lettuce with yogurt dressing

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Ingredients for 4 servings:

  • ½ head of iceberg lettuce
  • 1 red bell pepper(s)
  • 1 jar corn (approx. 250 g)
  • 120 ml yogurt
  • 1 lemon(s), the juice
  • some water, maybe
  • 1 tsp salt
  • 1 tsp sugar

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Wash and chop the iceberg lettuce. Wash and slice the bell peppers. Drain the corn. Mix the yogurt, salt, sugar, and lemon juice, adding a little water if needed. Arrange the lettuce, bell peppers, and corn on plates and drizzle with the yogurt dressing.

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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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