Sprout Salad

Summary

Prep Time	20 mins
Total Time	50 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

250 g bean sprouts, fresh
0.5 ½ small iceberg lettuce
1 large red pepper (s)
0.5 ½ m. Pineapple

For the dressing:

150 g natural yohurt, 10% fat
40 ml pineapple juice, fresh
2 tablespoon mayonnaise, (homemade or high-quality ready-made mayonnaise)
1 clove garlic
1 tablespoon curry, madras or canjun
1 tablespoon lemon juice
1 teaspoon, leveled salt
1 teaspoon sugar
some lemon peel

Instructions

Sort the sprouts, rinse under running water and dry well in the salad spinner, wash, dry and clean the peppers and cut into fine strips. Peel the pineapple, remove the middle stalk, cut into slices and then into pieces, quarter the iceberg lettuce, remove the stalk and outer leaves, divide the lettuce once, then cut into fine strips, wash and spin dry.
Peel off the garlic clove and finely chop it. Put all dressing ingredients in a bowl and stir thoroughly. Add sprouts, paprika strips and pineapple and mix thoroughly. Let it steep for at least 30 minutes, then add the iceberg and serve immediately.

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