LIGHT LAYERED SALAD

Ingredients :

1 large lettuce

1 large size onion

4 tomatoes, seeded and deveined, chopped

1 cup arúgula (or another type of lettuce)

1 cup mushrooms, sliced

¼ cup green olives, pitted

1 cucumber, sliced

½ cup Mozzarella cheese, shredded

Salt

Pepper

Dressing:

¾ cup natural light yogurt

½ cup skimmed milk

1 tablespoon mustard

Pinch of sugar

Pinch of salt

1/2 garlic clove, crushed

Paprika

Salt

Preparation:

Blanch mushrooms in boiling water with the juice of 1 lemon and 1 teaspoon of oil for 3 minutes. Drain and dry.

Line a salad bowl with plastic film. Cover bottom of bowl with ½ of lettuce leaves. Arrange, in layers on top of lettuce, tomatoes, onions, arúgula, Mozzarella cheese, olives, mushrooms and cucumbers. Cover with remaining lettuce leaves. Press well and cover with plastic film.

Chill for 35 minutes.

Remove from refrigerator, invert on a platter and pour dressing over salad.

Dressing:
Blend all ingredients until a creamy sauce is obtained.

4 – 6 servings

87 calories per serving

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