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Vreni's light summer salad

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Ingredients for 2 servings:

  • 60 g arugula
  • 40 g Lollo Rosso
  • 40 g iceberg lettuce
  • 2 tomatoes, cut into wedges
  • 250 g mushrooms, cleaned, quartered
  • 1 tbsp oil (basil oil)
  • Salt and pepper, black, from the mill
  • lemon juice
  • 150 ml low-fat yogurt
  • 1 tbsp oil (basil oil)
  • 3 tbsp white wine vinegar
  • salt and pepper
  • Garlic
  • sugar or honey
  • Fresh herbs (e.g. chives, basil)
  • 2 tbsp Parmesan, sliced

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

quick, light summer meal

Slice the tomatoes into wedges and place them in a bowl with the lettuce. Sauté the mushrooms in very hot basil oil, season with pepper, lemon juice, and salt, and set aside. Mix the dressing and toss with the tomatoes and lettuce. Serve on plates, top with the fried mushrooms, and sprinkle with shaved Parmesan cheese.

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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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