Yogurt Salad

Name: Yogurt Salad
Yield: 686.5 g
Ingredients: whole wheat crackers 35 g; original chicken breast Vienna sausage 64 pack; baked egg 70 g; canned corn 40 g; onion 40 g; green olive pickles 24 piece; cherry tomato 148.5 piece; red bell pepper 80 piece; fresh cabbage 100 g; squeezed lemon juice 20 ml; jalapeño pepper 10 g; olive oil 15 spoon; Greek yogurt 40 g

Difficulty EASY 745 kcal

#yogurt salad #healthy meal #diet menu #breakfast #easy recipe #fruit salad #vegetable salad #low calorie #vitamin #brunch

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Ingredients

Main ingredients

whole wheat crackers 35 g
original chicken breast Vienna sausage 1 pack
baked egg 70 g
canned corn 40 g
onion 40 g
green olive pickles 8 piece
cherry tomato 9 piece
red bell pepper 1 piece
fresh cabbage 100 g

Seasonings/Sauce

squeezed lemon juice 20 ml
jalapeño pepper 10 g
olive oil 15 spoon
Greek yogurt 40 g

Nutrition summary

Carbohydrates 61.82 g 32%

Protein 36.44 g 19%

Fat 42.55 g 49%

Serving size 686.5g

Cooking steps

1

Cut the fruits and vegetables into bite-sized pieces.
2

In a bowl, mix the yogurt and honey together.
3

Add the prepared fruits and vegetables to the yogurt sauce and toss well to coat evenly.
4

Sprinkle nuts on top to finish.

Yogurt Salad

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