Salad with crudités
Instructions
Wash and clean the vegetables, grate the courgettes and carrots, cut into thin strips the celery sticks and pepperoni, sliced in rondelline leeks and stir everything with the bean sprouts in a large bowl.
Drizzle with a vinaigrette of olive oil extra-virgin, salt, pepper, or with a sauce made with yoghurt, lemon and parsley finely chopped well blended into a single compound.
Ingredients and dosing for 4 persons
- 3 zucchini
- 3 carrots
- == 1 yellow pepper
- 1 red pepper
- 2 ribs of celery
- 200 g of bean sprouts
- 2 small leeks
- 1 lemon (juice)
- 300 g of yoghurt
- 1 sprig of parsley