1/2 cup of red cabbage
1 can of light tuna (preserved in water)
4 hard-boiled eggs
8 cups of grated carrot
5 leaves of American lettuce
Pepper (half red and one-third yellow) in strips
A handful of walnuts or pecans
1 cup of plain natural yogurt
Salt to taste
3 tablespoons of olive oil
1/2 cup of red cabbage
1 can of light tuna (preserved in water)
4 hard-boiled eggs
8 cups of grated carrot
5 leaves of American lettuce
Pepper (half red and one-third yellow) in strips
A handful of walnuts or pecans
1 cup of plain natural yogurt
Salt to taste
3 tablespoons of olive oil
Wash the leaves and build the salad in layers
Start with the cabbage and end with the yellow pepper and walnuts
Dressing
Mix the yogurt with salt and olive oil
Serve with the salad.
