Layer salad with leek and ham

Name: Layer salad with leek and ham
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 5 Eggs; 2 Apples (e.g. Cox Orange, Braeburn); 1 TABLESPOON Lemon juice; 200 g cooked ham; 2 thin sticks of leek (leek); 150 g pickled celery strips (glass); 1 can(s) (236 ml) Pineapple in slices; 1 can(s) (212 ml) Vegetable corn; 150 g Salad Mayonnaise; 100 g ripened cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Parsley

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

5 Eggs
2 Apples (e.g. Cox Orange, Braeburn)
1 TABLESPOON Lemon juice
200 g cooked ham
2 thin sticks of leek (leek)
150 g pickled celery strips (glass)
1 can(s) (236 ml) Pineapple in slices
1 can(s) (212 ml) Vegetable corn
150 g Salad Mayonnaise
100 g ripened cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Parsley

Directions

1
Boil eggs in boiling water for about 10 minutes until hard, drain and quench. In the meantime peel and quarter apples and cut out the core. Dice quarters and sprinkle with lemon juice. Cut ham into strips. Clean the leek, cut lengthwise, wash and drain. Cut into fine slices. Drain celery, pineapple and corn.
2
Cut pineapple into pieces. Peel and slice the eggs. Mix mayonnaise and sour cream, season with salt and pepper. Layer all ingredients one after the other in glasses. Spread salad dressing over them. Chill for about 1 hour. Garnish with parsley
3
1 hour waiting time