- Lettuce or baby spinach leaves (as much as you want)
- 2 halves of canned peaches
- 5 raisins
- 6 grapes cut in half
- 1 slice of pineapple
- 30 gr. Edam cheese cut in cubes
- 1 teaspoon of toasted walnuts or almonds
Mix 1/4 tbsp. lemon juice, 1/4 tbsp. white vinegar, 1 tsp. extra virgin olive oil, 1/4 cup yogurt and a pinch of mustard, salt and pepper.
Cut the peaches and pineapple wedges.
Break the lettuce leaves and toast the almonds or walnuts in a nonstick pan.
On the lettuce, sprinkle the fruits, vegetables and cheese.
Prepare the dressing with the yogurt, lemon juice, and vinegar.
Season to taste and add the oil.
Pour the dressing over the salad and serve immediately.