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Ingredients (4 servings)
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6 Stk. Jausen- und Salateier
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250 g Weisskäse
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1 Stk. Eisbergsalat
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1 Stk. Bio Gurke
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150 g Snack Radieschen
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150 ml Trinkjoghurt Natur
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250 g Buchweizenbrot mit Walnüssen
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Olivenöl, Salz, Pfeffer, Kräuter
Preparation
- Wash and dry the iceberg lettuce, cucumber and radishes, and cut them into bite-sized pieces or thin slices.
- Peel and quarter the boiled eggs, and cut or crumble the white cheese into coarse cubes.
- Whisk together a quick dressing from the natural drinking yogurt, a little olive oil, salt, pepper and herbs, and toss with the prepared vegetables.
- Arrange the salad on four plates, top with the eggs and white cheese, and serve with the sliced buckwheat walnut bread.
