Corn salad

Name: Corn salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Eggs; 400 g Leeks (leek); 1 can(s) (425 ml) Vegetable corn; 3 Apples (à approx. 150g); 7-10 Tbsp Lemon juice; 100 g Salad cream (40%); 4 TABLESPOONS Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 TABLESPOON Fruit vinegar; 7-10 Tbsp Apple slices

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 Eggs
400 g Leeks (leek)
1 can(s) (425 ml) Vegetable corn
3 Apples (à approx. 150g)
7-10 Tbsp Lemon juice
100 g Salad cream (40%)
4 TABLESPOONS Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 TABLESPOON Fruit vinegar
7-10 Tbsp Apple slices

Directions

1
Hard boil the eggs for about 8 minutes. Then rinse with cold water, peel and cut into slices. In the meantime, clean and wash the leek and cut into fine rings. Drain the corn.
2
Wash and quarter the apples. Cut out the core. Cut apples into slices and sprinkle with lemon juice. Mix eggs, leek, corn and apples carefully. Stir salad cream and milk until smooth.
3
Season with salt, pepper, sugar and vinegar and spread over the salad. Garnish with apple slices as desired.