Difference between revisions of "Crunchy garlic salad"
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Revision as of 06:43, 18 November 2017
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.
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
- Crush the garlic and gently fry in the olive oil over a low heat.
- 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.
- Allow the garlic to cool then pour into a bowl and whisk in the lemon juice, salt, pepper and sugar.
- Add the yoghurt and mix really well.
- Refrigerate and allow the flavours to amalgamate if time allows.
- Mix the salad in with the yoghurt so it resembles a cole-slaw and serve.
Serving suggestions
Serve dressed with chopped parsley and sliced onion rings.
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