Vrenis Light Summer Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 5 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 60 g rocket
- 40 g Lollo Rosso
- 40 g iceber lettuce
- 2 tomato (s), cut into wedges
- 250 g mushrooms, cleaned, quartered
- 1 tablespoon oil (basil oil)
- Salt and pepper, black, from the mill
- Lemon juice
For the dressing:
- 150 ml yogurt, low-fat
- 1 tablespoon oil (basil oil)
- 3 tablespoon white wine vinegar
- salt and pepper
- garlic
- Sugar or honey
- Herbs, fresh (e.g. chives, basil)
To sprinkle:
- 2 tablespoon parmesan, grated
Print Recipe
Pin Recipe Instructions
- Cut the tomatoes into wedges and place in a bowl with the lettuce.
- Fry the mushrooms vigorously in very hot oil, season with pepper, lemon juice and salt, set aside.
- Mix the dressing and mix with the tomatoes and lettuce.
- Arrange on plates, place the fried mushrooms on top and sprinkle with grated Parmesan.
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