Salad with oyster mushrooms and yogurt-peanut dressing

Ingredients for 4 servings:

• 1 head of oak leaf lettuce, or lollo etc.
• 2 tomatoes
• 2 shallots, or 1 small onion
• 1 bowl of oyster mushrooms
• 2 tbsp olive oil
• Sea salt
• Pepper, freshly ground
• Balsamic vinegar, white
• 1 tsp peanut butter
• 1 tsp mustard
• 1 tbsp honey
• 100 g natural yogurt
• Garlic
• Parsley
• lemon juice

Instructions

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

as a starter or light main course, suitable

Tear the lettuce into bite-sized pieces, wash thoroughly, and drain. Cut the tomatoes into smaller pieces. Clean the oyster mushrooms, but don’t wash them, and fry them quickly in 1 tablespoon of olive oil. Towards the end of the cooking time, add the parsley, salt, pepper, and a little crushed garlic and continue frying briefly. While the salad is frying, prepare the dressing: Finely chop the shallots or onions, then mix the yogurt with the lemon juice, balsamic vinegar, mustard, peanut butter, honey, salt, pepper, and the remaining olive oil (if you’re doing a WW, use only 1 teaspoon and low-fat yogurt). Serve the salad on 2 plates as a main course or on 4 plates as an appetizer. Top with the diced tomatoes and oyster mushrooms and drizzle with the dressing.