Salad Roll

Name: Salad Roll
Yield: 4
Ingredients: 1/2 cup light mayonnaise; 4 tablespoons low-fat yogurt; 1 tablespoon mustard; 1 tablespoon chopped pickle relish; 2 ripe pears (50g each), peeled and cut into thin slices; 100g light prato cheese, cut into thin strips; 1 small bunch of chopped romaine lettuce or American iceberg lettuce; 1 small grated beetroot; 1 small grated carrot; 1 Japanese cucumber, cut into thin sticks; Salt to taste

1
1/2 cup light mayonnaise
2
4 tablespoons low-fat yogurt
3
1 tablespoon mustard
4
1 tablespoon chopped pickle relish
5
2 ripe pears (50g each), peeled and cut into thin slices
6
100g light prato cheese, cut into thin strips
7
1 small bunch of chopped romaine lettuce or American iceberg lettuce
8
1 small grated beetroot
9
1 small grated carrot
10
1 Japanese cucumber, cut into thin sticks
11
Salt to taste

Ingredients

1
1/2 cup light mayonnaise
2
4 tablespoons low-fat yogurt
3
1 tablespoon mustard
4
1 tablespoon chopped pickle relish
5
2 ripe pears (50g each), peeled and cut into thin slices
6
100g light prato cheese, cut into thin strips
7
1 small bunch of chopped romaine lettuce or American iceberg lettuce
8
1 small grated beetroot
9
1 small grated carrot
10
1 Japanese cucumber, cut into thin sticks
11
Salt to taste

Directions

1
In a bowl, mix together the mayonnaise, yogurt, mustard, pickle relish, and salt
2
Blend well and set aside
3
Cut each pear in half lengthwise to obtain two thin slices
4
On one half of the pear, place a slice of cheese, a spoonful of the reserved mixture, some lettuce, beetroot, carrot, and cucumber
5
Roll up as if making a croissant and cut in half
6
Repeat with the remaining pear slices and serve.