Salad Sandwich

Name: Salad Sandwich
Yield: 4
Ingredients: 1/4 cup of light mayonnaise; 4 tablespoons of low-fat yogurt; 1 tablespoon of mustard; 1 tablespoon of chopped hot sauce; 2 large eggs (50g each); 100g of light grated cheese, cut into fine slices; 1 cup of rough-chopped American or Roman lettuce leaves; 1 small cooked beetroot, peeled and grated; 1 small Japanese cucumber, cut into thin strips; Salt to taste

1
1/4 cup of light mayonnaise
2
4 tablespoons of low-fat yogurt
3
1 tablespoon of mustard
4
1 tablespoon of chopped hot sauce
5
2 large eggs (50g each)
6
100g of light grated cheese, cut into fine slices
7
1 cup of rough-chopped American or Roman lettuce leaves
8
1 small cooked beetroot, peeled and grated
9
1 small Japanese cucumber, cut into thin strips
10
Salt to taste

Ingredients

1
1/4 cup of light mayonnaise
2
4 tablespoons of low-fat yogurt
3
1 tablespoon of mustard
4
1 tablespoon of chopped hot sauce
5
2 large eggs (50g each)
6
100g of light grated cheese, cut into fine slices
7
1 cup of rough-chopped American or Roman lettuce leaves
8
1 small cooked beetroot, peeled and grated
9
1 small Japanese cucumber, cut into thin strips
10
Salt to taste

Directions

1
In a bowl, mix together the mayonnaise, yogurt, mustard, hot sauce, and salt
2
Stir well and set aside
3
Cut the egg in half lengthwise to obtain two thin discs
4
On one of the egg halves, place a slice of cheese, a spoonful of the reserved mixture, some lettuce, beetroot, cucumber, and salt
5
Roll up like a croissant and cut in half
6
Repeat this process with the other egg halves and serve.