Contributing Author: Camila Rocha

I had the pleasure of enjoying this salad the other day, and I had to share it with you all! So I asked my friend for her recipe…and here it is! So delicious and light! Perfect for a summer BBQ. I cannot wait to make it again!


















1 Iceberg lettuce

  • 1 handful of arugula
  • 1 cup shredded carrots
  • 1 cup shredded white cabbage
  • 1 cup shredded red cabbage
  • 1 cup alfalfa sprouts
  • 1/2 cup sun dried tomatoes
  • 10 little balls of buffalo mozzarella cheese
  • 5 pieces of crab meat sticks shredded
  • 1/2 cup raisins
  • 1/2 cup chopped Brazilian nuts
  • 50g of chopped potato chips (or potato sticks)
  • 1 mango chopped
  • 1 kiwi in slices

Mustard Sauce


  • 1/2 cup (tea) of white vinegar
  • 1 cup (tea) of Olive Oil
  • 1 cup (tea) of mustard
  • 3 spoons (soup) of Worcestershire Sauce
  • 1 spoon (dessert) of sugar
  • 1 cup (tea) milk cream
  • Salt to taste

Shredded Parmesan and yogurt sauce

  • 2 cup (tea) of Yogurt natural
  • 200g shredded Parmesan cheese
  • 1 garlic clove
  • 1 spoon (tea) de molho ingl√™s
  • 3 spoons (soup) olive oil
  • 1 1/2 spoon (soup) white vinegar
  • Salt to taste


Mode of preparation


Mustard sauce


Leave the milk cream aside.

Mix all ingredients on the blender. After well mixed, add the milk cream and blend it all again.

Obs: If you want the sauce more liquid add 1/2 cup (tea) of water.

Shredded Parmesan and yogurt sauce


Mix all the ingredients on a blender and blend it or mix it manually.



On a salad bowl or a dish of your choice, assembly the salad the way you prefer, or follow this instructions.

Iceberg lettuce, arugula, shredded carrots, white and red cabbage, alfalfa sprouts, sun-dried tomato, mozzarella, crab meat, raisins, Brazilian nuts, potato chips, mango, kiwi.

Then season it with the sauce of your preference. Mustard or yogurt (or both!)