Romaine lettuce with yogurt dressing

Ingredients for 4 servings:

• 1 small romaine lettuce
• n. B. vegetables (e.g. tomato slices, radish slices, asparagus pieces, etc.)
• 1 pot of yogurt, approx. 200 g
• ½ cup cream, approx. 100 g
• some balsamic vinegar, light
• Salt and pepper, white
• Sugar
• some mustard
• possibly chives
• Pumpkin seeds, optional
• Pumpkin seed oil, optional

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

something different

Trim the lettuce stem a little and cut the romaine lettuce head lengthwise into 4 pieces, then wash under cold water and let drain. Place a wedge of lettuce in a soup bowl or on a salad plate. Add seasonal vegetables alongside, such as radish slices, tomato slices, baby tomato halves, asparagus pieces, mushroom slices, etc. For the dressing, put yogurt in a bowl or cup, add cream, a drizzle of balsamic vinegar and mustard, and mix. Season the dressing with salt, pepper, and sugar, and add chives if desired. You can also add some pumpkin seeds and pumpkin seed oil. Before serving, drizzle the dressing over the salad and serve. This 1/4 piece of romaine lettuce is different from other salads and goes well with lamb, steak, and roasts. Tip: The romaine lettuce is now also available in a foil wrapper, containing 2 pieces about the size of a hand.