Summary

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

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Instructions

1. 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.
2. 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.