Monday, January 10, 2011

Dijon Salad

50g almonds
200g broccoli;
50g green champagne
olives;150g Dijon mustard;
200g yogurt;
10g sweet paprika;
50g dried onion dried;
10g salt;
3g pepper;

Cut the broccoli in bouquets and give it one boil in salted water. Wash the lettuce in cold water, leave by leave. The almond seeds are slightly browned in a Teflon pan, then let them cool. Cut the onion rings shaped. In a bowl add the yogurt, 2 tablespoons of dijon mustard, salt, pepper, paprika, then stir until the dressing is
smooth. On a plane plate, arrange the lettuce and salad then put over the broccoli bouquets, green olives, seeds, almonds, then add sauce dressing and on top Garnish with onion rings. Serve as an appetizer or main dish with fried toast.

Alternatively, you can add boiled eggs cut in four and instead of arranging the salad on a plate you can mix everything into a large bowl.


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