Green Salad with Two Dressings
9,0 / 10
- 1 Lollo rossa (rinsed and spun dry)
- For the herb dressing
- 300 grams Natural yogurt
- 2 tablespoons lemon juice
- 1 tablespoon Canola oil
- 1 teaspoon Linseed
- 5 tablespoons chopped, mixed Fresh herbs
For the herb dressing, combine all ingredients in a blender and refrigerate.
For the millet dressing, mix all ingredients and whisk together.
Divide the lettuce into two bowls and pour one dressing over each just before serving.