Egg layer salad with yoghurt and herb dressing
easy
35 mins
35 mins
Ingredients
- 4 Eggs (size M)
- 2 Heads Mini-Römer salad (à approx. 150 g)
- 4 larger tomatoes (about 150 g each)
- 1 can(s) (446 ml) Pineapple in slices
- 4 (à 35 g) Spring onions
- 1 bundle (75 g each) mixed herbs (e.g. parsley, dill)
- 250 g fat-reduced salad cream (4.9 % fat)
- 2 TABLESPOONS Lemon juice
- 150 ml Milk
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 8 discs (15 g each) Baguette bread
Directions
- 1
Boil eggs in boiling water for about 10 minutes until hard. Clean, wash and cut the salad into strips. Wash, clean and slice the tomatoes. Dab pineapple dry, cut slices in half horizontally.
- 2
Drain the eggs, rinse with cold water, peel and slice with the egg slicer. Clean and wash spring onions and cut them diagonally into fine rings. Wash herbs, dab dry, remove coarse stalks.
- 3
Chop herbs. Put some chopped herbs aside for garnishing. Mix salad cream, lemon juice and milk, season with salt, pepper and a little sugar. Fold 30 g herbs into the dressing.
- 4
Mix remaining herbs with spring onions, set aside approx. 2 tablespoons. Place lettuce, tomatoes, eggs, leek onion and herb mixture, pineapple alternately in a glass bowl, drizzle with dressing in between.
- 5
For the last layer, layer tomatoes and eggs in a circle. In the middle of the circle, add the rest of the spring onion and herb mixture. Pour the rest of the dressing into a small bowl and sprinkle with the remaining herbs.
- 6
Add the bread.
Nutrition Facts
380 kcal
48 g
12 g
16 g
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