Cordon-bleu salad with herb and sour cream dressing

Name: Cordon-bleu salad with herb and sour cream dressing
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1/4 collar Parsley; 4 Stem(s) Basil; 1/4 collar Chives; 100 g Schmand; 1-2 TEASPOONS medium hot mustard; 1 TABLESPOON Honey; 6 TABLESPOONS apple juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g medieval Gouda cheese; 100 g cooked ham; 100 g Roast pork cold cuts; 150 g Carrots; 300 g Iceberg lettuce; 100 g Radicchio Salad

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1/4 collar Parsley
4 Stem(s) Basil
1/4 collar Chives
100 g Schmand
1-2 TEASPOONS medium hot mustard
1 TABLESPOON Honey
6 TABLESPOONS apple juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g medieval Gouda cheese
100 g cooked ham
100 g Roast pork cold cuts
150 g Carrots
300 g Iceberg lettuce
100 g Radicchio Salad

Directions

1
Wash the herbs and shake dry. Pluck leaves from the stems and chop them. Cut the chives into small rolls, except for a little garnish. Mix sour cream, mustard, honey and apple juice, season with salt and pepper.
2
Stir in the herbs. Cut cheese, ham and roast into strips. Peel, wash and roughly grate the carrots. Clean, wash and spin dry lettuce and cut into strips, except for 4 iceberg lettuce leaves.
3
Mix the salad ingredients and arrange on the salad leaves, drizzle with sauce and garnish with chives.