Summary

Ingredients

• 1 small Head iceberg lettuce (approx. 270 g)
• 1 red pepper (s)
• 1 large tin pineapple
• 100 g cheese (Gouda)
• 200 g dressin (yohurt dressin)
• 1 teaspoon mustard, medium hot
• 2 tablespoon parsley, chopped
• salt and pepper

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Instructions

1. Clean the iceberg lettuce and cut into pieces. Halve the peppers, remove the seeds, wash and cut into strips. Drain the pineapple rings and cut them into small pieces, collecting the juice. Cut the cheese slices into bite-sized strips.
2. Mix the yoghurt dressing with 2 to 3 tablespoons of pineapple juice, mustard and parsley, season with salt and pepper. Mix the dressing and salad ingredients.