This light salad will appeal to girls who follow the figure. It can be prepared for both breakfast and dinner.
It is necessary
- - 400 g of green asparagus;
- - 3 hard boiled eggs;
- - 20 g of parmesan;
- - 150 g yogurt (0.3%);
- - 0.5 tsp mustard;
- - 2 feathers of green onions;
- - half a bunch of iceberg lettuce;
- - half a bunch of ridicchio salad;
- - salt pepper.
Instructions
Step 1
Wash the asparagus, cut off the ends. Cut the shoots into 4 pieces lengthwise and crosswise. Boil the asparagus in lightly salted water for 5-8 minutes. Remove from the water with a slotted spoon and cool the shoots.
Step 2
Grate Parmisan on a fine grater. Peel and cut the eggs into 4 pieces.
Step 3
Mix 1 tbsp. l. decoction of asparagus, parmesan, yogurt and mustard. Season with salt and pepper.
Step 4
Wash green onions, cut into thin rings and add to the dressing.
Step 5
Rinse the iceberg and radicchio salad, dry and chop finely. Combine salad and asparagus with yoghurt sauce and place in salad bowls. Place eggs on top. Serve the salad to the table.
