Rainbow Yogurt Salad

Name: Rainbow Yogurt Salad
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1-2 egg; 150g shrimp; 100g Goddess fruit; 80g Green leaf lettuce; 80g Purple cabbage; 60g corn kernels; 1 Sliced toast; ⬇️ Greek yogurt sauce ingredients; 80g Junlebao simple alcohol 0 sucrose yogurt; 20g Fruit cucumber; 5g Lemon juice; 2 tablets Mint leaf

by crazy_go

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

The new year is approaching. Basically every day, I’m a bit tired of eating, and I also feel a little fatter. Many people think that the weight-loss meal is not delicious enough, then it must be wrong! Today I will share a salad that I usually like very much. It has a rich taste and lower calories than ordinary salads! The secret is in his sauce. I didn’t use all kinds of traditional high-calorie salad dressings on the market. I used simple yogurt to make a very low-calorie Greek yogurt sauce. The taste is very fresh. The point is This yogurt does not contain sucrose, so we exquisite girls don't have to worry about getting fat! And it contains 98% raw milk. I checked that this figure far exceeds the national standard. It is really quite conscientious and the nutrition is excellent. It tastes better than ordinary sugar-free yogurt. It is very sweet and refreshing. I really like it myself.
Let's see how to make it!

Rainbow Yogurt Salad

1. Prepare all the raw materials and clean the ingredients. I use instant corn kernels for corn. If you buy fruit corn, you can peel it off and cook it.

2. Cut the purple cabbage into thin strips, and cut the cherry tomatoes into small pieces.

3. Put the eggs in the pot and boil and cook for 7-8 minutes. After passing cold water, it is better to peel the shells. After peeling the shells, cut into small pieces for later use. Tips: It is not recommended to cook the eggs in the salad half-boiled. This time it is a full-boiled egg, and it will not be cooked very old, and the taste is just right.

4. Then let’s make a Greek yogurt dressing for salads. Here I used simple yogurt, because it does not contain sucrose, so it is suitable for making dressings. It also makes this salad dressing more low-calorie healthy, and its taste It is also very mellow, and the taste is very sweet, which I quite like.

5. Chop the cucumber and mint and set aside, add it to Junlebao yogurt, add black pepper, salt (a little bit to help seasoning), and lemon juice, and stir well.