Sprout salad

Ingredients for 4 servings:

• 250 g soy sprouts, fresh
• ½ small iceberg lettuce
• 1 large bell pepper(s), red
• ½ m.-sized pineapple
• 150 g natural yogurt, 10% fat
• 40 ml pineapple juice, fresh
• 2 tbsp mayonnaise (homemade or high-quality ready-made mayonnaise)
• 1 clove(s) garlic
• 1 tbsp Curry, Madras or Canjun
• 1 tbsp lemon juice
• 1 tsp, leveled salt
• 1 tsp sugar
• some lemon peel

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Total time approx. 50 minutes

crunchy sprout salad with iceberg lettuce, peppers and pineapple

Sort the sprouts, rinse under running water, and dry thoroughly in a salad spinner. Wash, dry, trim, and finely slice the bell peppers. Peel the pineapple, remove the center core, and cut into slices and then into chunks. Quarter the iceberg lettuce, remove the core and outer leaves. Divide the lettuce into two halves, then cut into fine strips. Wash and spin dry thoroughly. Peel and finely chop the garlic clove. Combine all dressing ingredients in a bowl and mix thoroughly. Add the sprouts, bell pepper strips, and pineapple. Let stand for at least 30 minutes, then stir in the iceberg lettuce and serve immediately.