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Rainbow Salad with Yogurt Dressing

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Rainbow Salad with Yogurt Dressing

The perfect rainbow salad with yogurt dressing recipe with a picture and simple step-by-step instructions.

dressing

  • 1 Clove of garlic
  • 0,5 Chilli pepper
  • 1 bunch Tarragon
  • 2 tbsp Red wine vinegar
  • 3 tbsp Natural yoghurt
  • 6 tbsp Olive oil
  • Salt
  • Pepper

Rainbow salad

  • 1 Zucchini
  • 2 Carrots
  • 1 Fresh beetroot
  • 1 casket Cress
  1. For the dressing, peel the garlic and mix with the chilli, tarragon, 1 pinch of salt and pepper, red wine vinegar, olive oil and yoghurt in a blender to make a sauce. Season well – the dressing can be a tad too salty and sour, so add some seasoning and mix again. Pour into a small jug.
  1. Wash and clean the zucchini and carrots. Peel the beets. Roughly grate the vegetables separately in the food processor. Pile on a serving plate so that it looks a bit motley – like a rainbow. Slice the cress over it and put the salad with the dressing on the table, put on at the last moment. Good Appetite 🙂
Dinner
European
rainbow salad with 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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