Crunchy garlic salad

Using lots of yoghurt and garlic is a really nice simple way to jazz up a salad.

Frying off the garlic before adding it to the salad prevents the garlic flavour from being too harsh and gives the dressing a nutty taste.

Be adventurous, try adding any of your favourite vegetables to this salad recipe.

Crunchy garlic salad

Servings:	Serves 4
Calories per serving:	127
Ready in:	10 minutes
Prep. time:	6 minutes
Cook time:	4 minutes
Difficulty:
Recipe author:	Chef
First published:	17th November 2017

Best recipe review Love raw onions! 4.9/5 Red are milder than white, but still spicy and crunchy. The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 250 g low fat Greek-style yoghurt
• 220 g pack of crunchy salad
• 3 cloves of garlic
• 2 tablespoons olive oil
• pinch of salt and freshly ground black pepper
• 2 tablespoons lemon juice
• Pinch of sugar
• 1 teaspoon freshly chopped parsley
• 1 small red onion, finely sliced

Method

1. Crush the garlic and gently fry in the olive oil over a low heat.
2. The moment the garlic begins to colour, remove the pan from the heat. Don't allow the garlic to burn or it will be horrid and bitter.
3. Allow the garlic to cool then pour into a bowl and whisk in the lemon juice, salt, pepper and sugar.
4. Add the yoghurt and mix really well.
5. Refrigerate and allow the flavours to amalgamate if time allows.
6. Mix the salad in with the yoghurt so it resembles a cole-slaw and serve.

• 

  The basic ingredients

• 

  Ready to mix in the garlic oil

Serving suggestions

Serve dressed with chopped parsley and sliced onion rings.

Chef's notes

This delicious salad lasted the pair of us two days in the end. Make up the yogurt dressing in one go, use half the salad and refrigerate the remaining salad and mix them together when you want to use it.

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