Ingredients:
4 cups shredded lettuce
4 apples, peeled and diced
1 cup cheese, diced
½ cup raisins
½ cup plain yogurt
¼ cup light mayonnaise
2 celery stalks, chopped
6 tbsp granulated diet sugar
½ tsp garlic, minced
Preparing:
Mix the yogurt with the mayonnaise, sugar and garlic.
Refrigerate until serving time.
Combine the lettuce with apples, raisins, celery and cheese.
Bathe the salad with the yogurt mixture and serve.
Ingredients:
8 red apples, diced
3 celery sticks, chopped
1 lettuce
1 cup chopped walnuts
Dressing:
450 g heavy cream
400 g condensed milk
½ cup mayonnaise
Preparing:
Mix the lettuce with apples and celery in a bowl.
Blend dressing ingredients and refrigerate for 15 minutes.
Bathe salad with dressing and serve.
Ingredients:
115 g canned tuna, drained
4 plum tomatoes, halved and seeded
4 tbsp olive oil
2 tbsp sun-dried tomato paste
2 tbsp capers, rinsed
2 tsp lemon juice
2 egg yolks
Finely grated rind of 1 lemon
Salt and pepper
Preparing:
Divide the sun-dried tomato paste among the tomato halves and spread around the inside of the skin.
Roast on a baking tray in oven at 200ºC (400ºF) for 15 minutes and leave to cool.
Process the egg yolks with lemon juice and rind until smooth.
Add the olive oil and process until it thickens.
Add tuna and capers to the previous mixture and season with salt and pepper.
Spoon the tuna mayonnaise into the tomato shells, return to the oven for 5 minutes and serve.
