Salad Roman

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  • Asparagus, fresh cut into sticks thick: 4
  • Mushroom, sliced: 200 gr
  • Olive oil: taste.
  • Celery: 1 stalk
  • Lettuce: 2 feet
  • Salt: taste.
  • Ground pepper: taste.
  • Parsley leaves to decorate:
  • For the Sauce
  • Curd slim: 1/2 packaging
  • Low-fat yoghurt: 1/2 cup
  • Egg yolk: 1
  • Parsley, minced 1 tablespoon
  • Salt:


For the sauce, mix cottage cheese, egg yolk, and yogurt until you get a thick sauce. Add the parsley. Season with salt and pepper to taste. For the salad, sprinkle mushrooms with olive oil and grill them in a non-stick pan. Season with salt and pepper.

Let it cool for your dates and book. In a serving dish, place the leaves of lettuce, asparagus and celery. Season with the sauce of cheese and put it on the plates. Spread the mushrooms on top of it.

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