Layered cheese salad

Name: Layered cheese salad
Cook time: 1 h
Total time: 1 h
Yield: 11
Ingredients: 5 Eggs (size M); 450 g Chinese cabbage; 1 can(s) (425 ml) Vegetable corn; 5 Tomatoes (about 100 g each); 200 g Gouda cheese; 300 g sliced boiled ham; 1 glass (720 ml) Cornichons; 1 glass (250 ml) Yoghurt salad cream (25 % fat); 1 TABLESPOON Lemon juice; 100 g Whole milk yoghurt; 1-2 TABLESPOONS medium hot mustard; 1/2 bunch Parsley; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp egg, tomato slices, cucumber halves and parsley

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 11

5 Eggs (size M)
450 g Chinese cabbage
1 can(s) (425 ml) Vegetable corn
5 Tomatoes (about 100 g each)
200 g Gouda cheese
300 g sliced boiled ham
1 glass (720 ml) Cornichons
1 glass (250 ml) Yoghurt salad cream (25 % fat)
1 TABLESPOON Lemon juice
100 g Whole milk yoghurt
1-2 TABLESPOONS medium hot mustard
1/2 bunch Parsley
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp egg, tomato slices, cucumber halves and parsley

Directions

1
Boil eggs in boiling water for about 10 minutes, quench, peel and slice. Clean and wash the Chinese cabbage and cut into fine strips. Pour corn on a sieve, rinse briefly and drain. Wash and slice tomatoes. Cut cheese and ham into strips. Drain cucumbers and cut them in half lengthwise. Mix salad cream, lemon juice, yoghurt and mustard.
2
Wash parsley, dab dry and chop finely. Stir all but 1-2 tablespoons into the sauce to sprinkle. Season the sauce with salt and pepper. Layer the salad ingredients in a glass bowl. Pour some salad dressing over it. Add the rest of the sauce and sprinkle with parsley. Garnish with egg, tomato, cucumber slices and parsley
3
With 12 people: