This light salad will appeal to girls who follow the figure. It can be prepared for both breakfast and dinner.
Pick your recipe
You will need
- - 400 g of green asparagus;
- - 3 hard boiled eggs;
- - 20 g of parmesan;
- - 150 g of yogurt (0.3%);
- - 0.5 tsp mustard;
- - 2 feathers of green onions;
- - half a bunch of iceberg lettuce;
- - half a bunch of Ridicchio salad;
- - salt pepper.
Instruction manual
1
Wash the asparagus, trim the ends. Cut the shoots into 4 parts along and across. Boil the asparagus in slightly salted water for 5-8 minutes. Remove with a slotted spoon from the water and cool the shoots.
2
Parmisan grate on a fine grater. Peel and cut the eggs into 4 parts.
3
Mix in a bowl 1 tbsp. l decoction of asparagus, parmesan, yogurt and mustard. Season with salt and pepper.
4
Wash green onions, cut into thin rings and add to the dressing.
5
Rinse the iceberg and radicchio salad, dry and chop finely. Combine the salad and asparagus with yogurt sauce and arrange the dish in salad bowls. Lay eggs on top. Serve the salad to the table.
Useful advice
Yogurt for this salad can be prepared independently. To do this, buy dry yogurt sourdough in a pharmacy. Heat the milk to 40 degrees, dilute the leaven in it and pour into a thermos. Wait 8 hours and the yogurt will be ready.