Colourful spring salad with crispy breadsticks

Photo credits: Susanne Brauer


  • 1 head of Romaine lettuce
  • 1 red onion
  • 125 grams of mini mozzarella
  • 10 cocktail tomatoes
  • 100 grams of sweetcorn
  • Basil for garnishing

For the dressing

  • 200 grams of natural yoghurt milk
  • 2 tbsp. of white wine vinegar
  • 1 tsp. of medium hot mustard
  • 1 tbsp. of neutral oil
  • Salt, pepper, sugar according to taste


  1. Mix the dressing ingredients together well and season according to taste.
  2. Wash the vegetables. Pluck the lettuce into small pieces, slice the onion into fine rings. Halve the tomatoes.
  3. Cut the bread into strips and baste the strips with olive oil. Roast for about 10 minutes in the oven at 180 degrees, top and bottom heat. Then sprinkle on sea salt.
  4. Arrange the ingredients for the salad on a plate, drizzle on the dressing and garnish with basil. Serve the salad with the breadsticks.