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½ iceberg lettuce
½ Webb's lettuce
4 sticks celery, sliced
½ bunch radishes, sliced
185 g (6 oz) cold cooked chicken
125 g (4 oz) sliced ham
125 g (4 oz) Emmental cheese
BLUE CHEESE DRESSING:
3 tablespoons natural yogurt
3 tablespoons Mayonnaise
60 g (2 oz) Danish blue or Roquefort cheese, rinded and crumbled
1 teaspoon lemon juice
METHOD:
Shred iceberg lettuce, tear the Webb's into smaller pieces and put into a salad bowl with the celery and radishes. Cut the chicken, ham and cheese into strips and add to the salad.
To make the dressing, put ingredients into a blender or food processor and work until smooth. Pour over salad and toss gently to coat all the leaves.
Posted By:
shaano, Karachi