Celebrity: Layer Salad - Ina Menzer (boxer) Issue #03/09-

Name: Celebrity: Layer Salad - Ina Menzer (boxer) Issue #03/09-
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 small bunch of parsley and dill; 100 g Salad cream with 40 % low-fat yoghurt; 125 g Whole milk yoghurt; 3 TABLESPOONS Milk; 7-10 Tbsp Salt; 3 medium-sized potatoes; 3 Eggs (size M); 1/4 Head iceberg salad; 2 Carrots; 2 red onions; 1 glass (180 g; separation weight 126 g) Tuna filet "naturelle" without oil; 30 g Walnut kernels; 50 g grated gouda cheese

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 small bunch of parsley and dill
100 g Salad cream with 40 % low-fat yoghurt
125 g Whole milk yoghurt
3 TABLESPOONS Milk
7-10 Tbsp Salt
3 medium-sized potatoes
3 Eggs (size M)
1/4 Head iceberg salad
2 Carrots
2 red onions
1 glass (180 g; separation weight 126 g) Tuna filet "naturelle" without oil
30 g Walnut kernels
50 g grated gouda cheese

Directions

1
Put some parsley aside for garnishing. Wash the rest of the parsley and dill, dab dry and pluck the leaves or bunting from the stalks. Finely chop the flags and leaves. Mix salad cream, yoghurt, milk, parsley and dill.
2
Season to taste with salt. Wash potatoes thoroughly and cook in boiling water for 15-20 minutes until firm to the bite. Cook eggs in boiling water for 8-10 minutes. Clean and wash the salad and drain thoroughly.
3
Peel, wash and roughly grate the carrots. Peel and chop the onions. Drain eggs and potatoes and chill. Drain tuna and divide into layers. Finely chop the walnuts. Mix carrots and walnuts.
4
Coarsely grate the potatoes and mix with the cheese. Cut the eggs into slices. Layer salad, carrots, potato and cheese mixture, onions, tuna and egg in matching tall glasses. Put some salad cream between each layer.
5
Garnish with parsley.