Even we are in the middle of winter with temperatures between 0 to -9 C here where I live, I wanted to have a salad that reminded me of summer days.
It took a while to get the ingredients in my head together, because when there is no one left to ask, you can only cook from memory.
On my paternal side of the family, there were several members who were not fond of leafy salad greens, most kinds of lettuce was pushed aside. So my Grandma made the ultimate salad for everybody to love and to enjoy.
Great about it is, you can make it for parties and it wont go soggy during many hours out and you even can easily eat the leftovers the next day.
recipe for 4:
4 large carrots
250 g fine green beans
1 big sweet white onion
1/2 bunch of parsley or chives
4 tbsp Greek yogurt
3 tbsp sunflower oil
3 tbsp cider vinegar
1 tsp sugar
salt and pepper
Peel the carrots and cut them into slices- not too thin!
Top and tail the beans. Cut them in half
In a pot of salted boiling water, cook the carrots first until tender, scoop out and get the beans in to get done.
Cut the tomatoes into small chunks.
half the cucumber and take the seeds out. Cut into slices.
Chop parsley or chives and cut the onion into fine cubes.
Make the dressing and bring everything together.
The salad greens on the bottom of the plate were just used to make the pile of salad on top look better. So, no need for lettuce.