Eastern Colorful Vegetable Salad

Ingredients

• 1 head of lettuce
• 0.5 iceberg lettuce
• 8 Cherry tomatoes
• 6 Radishes
• 1 red bell pepper
• 1 yellow bell pepper
• 0.5 cucumber
• 1 box of cress
• 200 g natural yogurt
• 2 tbsp olive oil
• 1 tbsp Lemon Juice
• 1 tbsp White Wine Vinegar
• Salt
• Pepper (freshly ground)
• sugar
• 6 hard‑boiled quail eggs

Instructions

1. 1.

   Wash and clean the lettuce and iceberg, remove outer leaves, cut remaining leaves into small pieces, discard stems. Quarter tomatoes. Wash radishes, peel, slice thin or shave.

2. 2.

   Wash cucumber, slice thin. Wash bell peppers, halve, seed, cut into strips. In a large bowl mix all vegetables with lettuce. Trim cress sprouts and add.

3. 3.

   Whisk yogurt with oil, vinegar, lemon juice; season with salt, pepper, pinch of sugar. Drizzle over salad, toss. Peel eggs, split, arrange on top. Serve immediately.