Crunchy salad

Name: Crunchy salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Eggs; 4 Tomatoes; 1 Cucumber; 1 jar(s) (425 ml; separation weight: 285 g) Vegetable corn; 1 baby onion; 1 small head iceberg lettuce; 6 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 jar(s) (210 ml; extract weight: 150 g) Tuna fish natural; 150 g Skimmed milk yoghurt; 1 Splash of lemon juice; 7-10 Tbsp Lemon wheels and herbs

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Eggs
4 Tomatoes
1 Cucumber
1 jar(s) (425 ml; separation weight: 285 g) Vegetable corn
1 baby onion
1 small head iceberg lettuce
6 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 jar(s) (210 ml; extract weight: 150 g) Tuna fish natural
150 g Skimmed milk yoghurt
1 Splash of lemon juice
7-10 Tbsp Lemon wheels and herbs

Directions

1
Boil eggs hard in about 10 minutes, rinse with cold water, peel and slice. Clean and wash the tomatoes and cucumber, also cut into slices. Drain the corn. Peel onion and cut into thin rings. Clean and quarter the lettuce and cut out the stalk. Cut lettuce into fine strips, wash and drain.
2
Mix vinegar, salt, pepper and sugar. Mix the salad ingredients and vinegar and leave to stand for a while. For the sauce drain the tuna, puree it and mix it with yoghurt. Season with salt, pepper and lemon juice. Pour over the salad. Serve garnished with lemon wheels and herbs