Separate the lettuce leaves, wash and dry them in the salad spinner. Peel the baby pineapple, cut it into slices and roast them gently in a pan. Peel and slice the mandarines. Arrange everything on plates. Mix a dressing from the yoghurt, grated lemon peel, mayonnaise, salt and pepper and spread it over the salad. This light summer salad fits perfect to white, fried or grilled meat.