Our recipes

TRESAL salt light

350 g mushrooms
3 tender carrots
300 g green beans
Butterhead lettuce
Fresh basil
1 lemon
250 g skimmed yogurt
25 g low-fat grated cheese
Tresal salt and pepper to taste

Chop the green beans and boil in salty water. Drain and let them cool. Slice mushrooms and sprinkle with lemon juice to prevent darkening. Julienne carrots and tear lettuce by hand. Put lettuce, mushrooms, carrots and green beans in a bowl. Mix yogurt with finely chop basil; add grated cheese, a pinch of salt and pepper. Put it in a sauce bowl and store in the fridge. Serve salad and sauce separately.