Fresh salad with yoghurt dressing

Name: Fresh salad with yoghurt dressing
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1/2 Head iceberg lettuce; 1 medium-sized carrot; 1/2 (approx. 200 g) Celeriac; 2 mandarins or; 4 TABLESPOONS Mandarins and; 7-10 Tbsp Tangerine juice; 7-10 Tbsp canned; 1/2 bunch Parsley; 150 g Cream-Yoghurt; 1/8 l Buttermilk; 1-2 TEASPOONS Lemon juice; 7-10 Tbsp salt, white pepper; 1 pinch Sugar

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1/2 Head iceberg lettuce
1 medium-sized carrot
1/2 (approx. 200 g) Celeriac
2 mandarins or
4 TABLESPOONS Mandarins and
7-10 Tbsp Tangerine juice
7-10 Tbsp canned
1/2 bunch Parsley
150 g Cream-Yoghurt
1/8 l Buttermilk
1-2 TEASPOONS Lemon juice
7-10 Tbsp salt, white pepper
1 pinch Sugar

Directions

1
Clean, wash and drain the iceberg lettuce. Cut into fine strips
2
Peel and wash the carrot and celery. Cut carrot into thin slices and celery into fine sticks. Peel fresh mandarins, removing the white skin as completely as possible. Divide fruits into slices
3
Wash and chop the parsley. Mix yoghurt, buttermilk, lemon and possibly some tangerine juice until smooth. Season to taste with salt, pepper and sugar. Remove the chopped parsley from the bottom of the pan.
4
Mix the prepared salad ingredients and the yoghurt dressing. Allow to steep a little and arrange on plates. Wholemeal bread tastes good with it
5
Drink: mineral water