18 quail eggs
Batavia lettuce 2 cups
2 cups spinach
1 piece of onion
2 tablespoons vinegar
teaspoon sugar
1 teaspoon mustard
teaspoon salt
1 tablespoon lemon juice
cup corn oil
150 grams of yogurt
Pepper to taste
1
Arrange the eggs in a pot with water and put on the fire.
2
Cook over medium heat for eight minutes, Drain and rinse with cold water to peel them.
3
Put the lettuce, spinach, onions and eggs in a bowl.
4
In another bowl: place the vinegar, sugar, mustard, salt, pepper and lemon juice together and stir with a fork to integrate them.
5
Slowly add oil, knock all the time to make an emulsion.
6
Check the seasoning and add the yogurt.
7
Mix well and pour over the vegetables, stir from bottom to top and let stand for 20 minutes before serving it.
Ingredients
18 quail eggs
Batavia lettuce 2 cups
2 cups spinach
1 piece of onion
2 tablespoons vinegar
teaspoon sugar
1 teaspoon mustard
teaspoon salt
1 tablespoon lemon juice
cup corn oil
150 grams of yogurt
Pepper to taste