Mozzarella and egg salad

Name: Mozzarella and egg salad
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 4 Eggs (size M); 1 red onion; 150 g cherry tomatoes; 1 glass (212 ml) Corn Veal; 1 Head iceberg lettuce; 1/2 bunch Spring onions; 1 (125 g) Mug Mini-Mozzarella-Balls; 2 TABLESPOONS White wine vinegar; 1 TABLESPOON Lemon juice; 7-10 Tbsp Sugar; 5 TABLESPOONS Olive oil; 7-10 Tbsp possibly basil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 6

4 Eggs (size M)
1 red onion
150 g cherry tomatoes
1 glass (212 ml) Corn Veal
1 Head iceberg lettuce
1/2 bunch Spring onions
1 (125 g) Mug Mini-Mozzarella-Balls
2 TABLESPOONS White wine vinegar
1 TABLESPOON Lemon juice
7-10 Tbsp Sugar
5 TABLESPOONS Olive oil
7-10 Tbsp possibly basil

Directions

1
Boil eggs in sufficient boiling water for 8-10 minutes. Quench cold, peel and cut into slices. Peel onion and cut into fine rings. Wash and halve the tomatoes. Drain the corn on the veal and cut in half lengthwise. Clean salad, cut into bite-sized pieces, wash and spin dry.
2
Clean and wash spring onions and cut them diagonally into rings. Drain mozzarella balls. Mix vinegar and lemon juice, season with salt, pepper and sugar. Whip the oil into it. Mix all ingredients together. Garnish with basil