Green salad with creamy chive yogurt

    20 mins

    Use a selection of salad greens, if you prefer. You can also easily change the flavour of the herb butter.

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    Serves: 4 

    • 3 heads cos lettuce
    • 2 spring onions, thinly sliced
    • Vinaigrette
    • 1 tablespoon olive oil
    • 1 tablespoon white wine vinegar
    • 1 tablespoon lemon juice
    • 1 teaspoon Dijon mustard
    • salt and freshly ground black pepper
    • Creamy chive yogurt
    • 2⁄3 cup (170 g) light sour cream
    • 3 tablespoons yogurt
    • 1⁄2 cup (30 g) chopped chives
    • salt and freshly ground black pepper
    • Croutons
    • 3 thick slices of bread
    • 2 tablespoons butter mashed with 1 teaspoon finely chopped fresh basil

    Prep:15min  ›  Cook:5min  ›  Ready in:20min 

    1. Chop lettuces into wide strips. Place in a serving bowl.
    2. To make vinaigrette, whisk oil, vinegar, lemon juice and mustard until combined; add salt and pepper to taste. To make creamy chive yogurt, combine sour cream, yogurt and chives; add salt and pepper to taste.
    3. To make croutons, cut bread into small cubes. Melt herb butter in nonstick pan over medium heat. Add bread cubes; cook until golden brown on all sides, taking care butter does not burn. Set aside; keep warm.
    4. Drizzle vinaigrette over lettuce. Toss to coat. Sprinkle with spring onions. Spoon on dressing; top with croutons.

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