🥗 Leaf salad with vegetables

Name: Leaf salad with vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 1 head leaf salad (Lollo rosso); 1 red bell pepper; 1 bunch young carrots; 4 cornichons; 1 small jar baby corn; 80 g snow peas; 3 tbsp lemon juice; 1 tbsp white wine vinegar; 0.5 tsp mustard; 2 tbsp seed oil; 2 tbsp mayonnaise; 2 tbsp yogurt; salt; pepper (from the mill)

225 kcal · 30 min · 4 servings

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Ingredients

1 head leaf salad (Lollo rosso)
1 red bell pepper
1 bunch young carrots
4 cornichons
1 small jar baby corn
80 g snow peas
3 tbsp lemon juice
1 tbsp white wine vinegar
0.5 tsp mustard
2 tbsp seed oil
2 tbsp mayonnaise
2 tbsp yogurt
salt
pepper (from the mill)

Instructions

1. Separate the lettuce into individual leaves, wash them thoroughly, remove any damaged parts, and dry them using a salad spinner. Tear the leaves into smaller pieces if necessary.
2. Wash the bell pepper, cut it in half lengthwise, remove the stem and seeds. Scrape out all white inner membranes and cut the flesh into thin strips.
3. Wash the carrots, peel them, and leave a small piece of the green top attached. Cut them in half lengthwise.
4. Wash the snow peas and let them drain well.
5. Blanch (briefly cook in boiling water) the carrots in salted boiling water for 3 minutes. Add the snow peas and cook for another 3 minutes. Drain the vegetables, immediately shock them in ice-cold water to keep them crisp, and let them drain.
6. Drain the baby corn and cut it in half lengthwise.
7. Slice the cornichons (small sour pickles) lengthwise into thin slices.
8. Whisk all the dressing ingredients together in a bowl until well combined, and season to taste.
9. Arrange the lettuce leaves on plates, decorate with the prepared vegetables, and drizzle with the dressing.

Nutrition per serving

kcal: 225
Protein: 5 g · Fett/Fat: 15 g · Carbs: 18 g