John Myers
Contents
show
Ingredients
- For the salad
- 0,5 Iceberg lettuce fresh
- 1 Peppers yellow
- 1 Red peppers
- 1 Cucumber
- 6 Fresh radishes
- 0,5 Honeydew melon
- 175 g Cremas herbal white cheese
- 1 packet Fresh cress
- For the dressing
- 200 g Low fat yogurt
- 1 tsp Mustard
- 1 tsp Honey
- 1 splash Freshly squeezed lemon juice
- 1 tbsp Parsely
- 1 tbsp Chives fresh
- 1 tbsp Fresh dill
Instructions
- Remove the stalk and the outer leaves from the iceberg lettuce and then pluck or cut into bite-sized pieces. Wash and spin dry.
- Wash and peel the cucumber, halve lengthways and cut into crescent-shaped pieces. Wash and dab the peppers, remove the core and the white partitions and cut into bite-sized pieces. Wash the radishes, pat dry and cut into fine slices. Remove the stones from the honeydew melon. Peel the melon and cut into bite-sized pieces. Pour off the brine from the herb white cheese and cut the cheese into bite-sized pieces. Mix all ingredients together.
- For the dressing: Mix yogurt, mustard, honey, salt and colored pepper from the mill, as well as the lemon juice. Chop the washed and dry-shaken herbs and stir into the dressing as well.
- Sprinkle the salad with the dressing and then sprinkle with the cress. Enjoy your meal!
Nutrition
Serving: 100gCalories: 79kcalCarbohydrates: 13gProtein: 3.6gFat: 1.2g
