Arrange the eggs in a pot with water and put on the fire.
Cook over medium heat for eight minutes, Drain and rinse with cold water to peel them.
Put the lettuce, spinach, onions and eggs in a bowl.
In another bowl: place the vinegar, sugar, mustard, salt, pepper and lemon juice together and stir with a fork to integrate them.
Slowly add oil, knock all the time to make an emulsion.
Check the seasoning and add the yogurt.
Mix well and pour over the vegetables, stir from bottom to top and let stand for 20 minutes before serving it.
0 servings