Fresh colourful salad

Name: Fresh colourful salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 Iceberg lettuce (approx. 400 g); 1 baby onion; 6 small tomatoes; 1 yellow pepper; 250 g Carrots; 1 jar(s) (210 ml; extract weight: 150 g) Tuna fish natural; 1/2 Cucumber; 3 discs (25 g each) Toast; 2 Garlic cloves; 40 g Butter or margarine; 100 g mayonnaise; 150 g Skimmed milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Horseradish; 1 collar Chives; 1 pinch Sugar

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1/2 Iceberg lettuce (approx. 400 g)
1 baby onion
6 small tomatoes
1 yellow pepper
250 g Carrots
1 jar(s) (210 ml; extract weight: 150 g) Tuna fish natural
1/2 Cucumber
3 discs (25 g each) Toast
2 Garlic cloves
40 g Butter or margarine
100 g mayonnaise
150 g Skimmed milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Horseradish
1 collar Chives
1 pinch Sugar

Directions

1
Clean, wash and drain the salad and cut into strips. Peel and roughly dice the onion. Wash and quarter the tomatoes. Wash, clean and chop the peppers. Clean, wash and roughly grate the carrots.
2
Drain the tuna. Wash the cucumber, cut in half lengthwise and cut into pieces. Dice the toast. Peel garlic and press it through a garlic press. Heat the fat in a frying pan, add the bread cubes and garlic and fry until golden brown while turning.
3
Mix mayonnaise and yoghurt, season with salt, pepper and horseradish. Stir in ketchup and season with sugar. Wash the chives, dab dry and cut into small rolls. Mix lettuce, 3/4 of the onion, tomatoes, peppers, 3/4 of the carrots, cucumber and tuna and serve with a dash of horseradish mayonnaise.
4
Serve sprinkled with chives, remaining onion and remaining carrot. Add the remaining horseradish mayonnaise and garlic croutons separately.