Salad with roast beef

Name: Salad with roast beef
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Eggs; 200 g long, light green peppers; 100 g Mushrooms; 1 Lettuce; 1 Head Lollo Rosso; 50 g Rocket; 250 g Roast Beef Cuts; 1 small red pepper; 100 g Gherkins; 125 g mayonnaise; 3 TABLESPOONS Whipped cream; 3 TABLESPOONS Tomato ketchup; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Eggs
200 g long, light green peppers
100 g Mushrooms
1 Lettuce
1 Head Lollo Rosso
50 g Rocket
250 g Roast Beef Cuts
1 small red pepper
100 g Gherkins
125 g mayonnaise
3 TABLESPOONS Whipped cream
3 TABLESPOONS Tomato ketchup
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Hard boil the eggs for 8-10 minutes. Then rinse with cold water, peel and slice. Meanwhile clean and wash the peppers and mushrooms. Cut long peppers into rings, mushrooms into thin slices.
2
Clean, wash, pluck or cut salads into small pieces. Turn roast beef into small rolls. Mix the prepared salad ingredients. Arrange with the rolls in portions. For the sauce, quarter red peppers, clean, wash and dice very finely.
3
Finely dice the gherkin as well. Mix paprika and cucumber cubes, mayonnaise, cream and ketchup. Season to taste with salt and pepper. Pour over the salad.