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Healthy Lunch Box Salad Directions
1026 kilojoules/ 245 calories per serving 4 cups lettuce, torn into bite-size pieces 1 cup chopped tomatoes 1 cup chopped celery 1 cup chopped cucumber 125g (4oz) low fat Cheddar cheese, grated 1 carrot, grated 2 tblspn finely chopped chives 2 Â½ tblspn freshly squeezed lemon juice DRESSING 2 cups chopped cooked asparagus 4 tblspn plain low fat yoghurt Â½ tspn garlic powder Salt Pepper 2 tblspn chopped fresh dill 2 hard-boiled eggs, quartered
1. Combine lettuce, tomato, celery, cucumber, cheese, carrot and chives. Sprinkle with half the lemon juice. Toss well and chill.
2. To make dressing: In a bowl, blend asparagus, yoghurt and garlic, season to taste with salt, freshly ground pepper and the remaining lemon juice, if desired.
3. Spoon dressing over chilled salad and garnish with dill and hard-boiled eggs.