Small salad bar for every taste
easy
40 mins
40 mins
Ingredients
- 4 Eggs (size M)
- 1-2 Garlic cloves
- 150 g Whole milk yoghurt
- 150 g Yoghurt salad cream (30 % fat)
- 7-10 Tbsp Salt
- 7-10 Tbsp freshly ground white pepper
- 1/2 bunch Parsley and chervil
- 1 small onion
- 100 ml White wine vinegar
- 1 TABLESPOON grainy mustard
- 1/2-1 TEASPOON Sugar
- 1 TABLESPOON Mustard seeds
- 100 ml Olive oil
- 1 can(s) (425 ml) Vegetable corn
- 1 (approx. 200 g) baby onion
- 300 g cherry tomatoes
- 1 (approx. 550 g) Head iceberg lettuce
- 1 can(s) Tuna fillet pieces (in own juice and infusion)
- 200 g cooked ham
- 75 g paprika-filled olives
- 7-10 Tbsp Chervil
Directions
- 1
Put eggs in boiling water and cook for 9 minutes. Drain, rinse and peel. Peel garlic and chop very finely. Mix yoghurt, salad cream and garlic. Season to taste with salt and pepper. For the vinaigrette, wash parsley and chervil, dab dry and chop finely.
- 2
Peel and finely chop the onion. Mix vinegar, mustard, salt, pepper and sugar. Stir in mustard seeds and herbs. Whip the oil into the mixture. Pour the corn on a sieve and let it drain. Peel and roughly dice the onion. Clean, wash and quarter the tomatoes. Clean the lettuce, cut into strips and drain well. Pour tuna on a sieve, drain and then pull apart. Cut ham into strips. Dice eggs. Mix salad, tomatoes, onions, corn and olives and arrange in a large bowl.
- 3
Clean, wash and quarter the tomatoes. Clean the lettuce, cut into strips and drain well. Pour tuna on a sieve, drain and then pull apart. Cut ham into strips. Dice eggs. Mix salad, tomatoes, onions, corn and olives and arrange in a large bowl. Add the white sauce, vinaigrette, ham, eggs and extra tuna. Garnish with chervil as desired
Nutrition Facts
340 kcal
14 g
25 g
17 g
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