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Lollo Rosso with banana, raspberries and raspberry yogurt dressing

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Ingredients for 2 servings:

  • ½ head of Lollo Rosso
  • 100 g raspberries, fresh or frozen
  • ½ banana(s)
  • 2 tbsp almond flakes
  • 4 tbsp yogurt
  • 2 tbsp raspberry vinegar
  • 1 tbsp grape seed oil or walnut oil
  • e.g. salt and pepper
  • n. E. herbs, fresh, chopped, e.g. b.

Instructions

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

fruity

Clean and wash the Lollo Rosso. Clean and wash the raspberries, if necessary, or thaw them slightly. Peel and slice the banana. Mix the dressing together and season to taste. Arrange the lettuce and fruit in bowls or on plates and toss with the dressing. If desired, lightly toast the flaked almonds. Garnish the salad with them.

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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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