Colorful salad bar

Name: Colorful salad bar
Cook time: 20 min
Total time: 20 min
Yield: 7
Ingredients: 4 Eggs (Gr. M); 300 g Lean yoghurt; 150 g light salad cream; 1-2 Garlic cloves; 7-10 Tbsp salt, black pepper; 1/2 bunch Parsley and chervil; 1 Vegetable Onion; 8 TABLESPOONS White wine vinegar; 2-3 TABLESPOONS grainy mustard; 7-10 Tbsp Sugar; 6-8 TABLESPOONS Olive oil; 1-2 TEASPOONS Mustard seeds; 1-2 cans (425 ml) Corn; 250 g cherry tomatoes; 1 iceberg lettuce; 75 g paprika-filled olives; 1 tin(s) (200 g) Tuna filet pieces in their own juice; 200 g sliced boiled ham

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 7

4 Eggs (Gr. M)
300 g Lean yoghurt
150 g light salad cream
1-2 Garlic cloves
7-10 Tbsp salt, black pepper
1/2 bunch Parsley and chervil
1 Vegetable Onion
8 TABLESPOONS White wine vinegar
2-3 TABLESPOONS grainy mustard
7-10 Tbsp Sugar
6-8 TABLESPOONS Olive oil
1-2 TEASPOONS Mustard seeds
1-2 cans (425 ml) Corn
250 g cherry tomatoes
1 iceberg lettuce
75 g paprika-filled olives
1 tin(s) (200 g) Tuna filet pieces in their own juice
200 g sliced boiled ham

Directions

1
Boil the eggs hard for about 10 minutes. Quench, peel and let cool
2
Mix yoghurt and salad cream. Peel garlic and press it into the yoghurt sauce, season. Wash and chop the herbs. Peel onion. Chop a quarter finely, cut the rest into large cubes. Mix vinegar, mustard, salt, pepper, sugar and oil. Fold in chopped onion, possibly mustard seeds and herbs
3
Drain the corn. Wash tomatoes, quarter them. Clean, wash and chop the lettuce. Mix prepared ingredients, onion cubes and olives
4
Drain the tuna and cut it into pieces. Cut the ham into strips. Dice eggs. Serve all ingredients and sauces separately with the salad