Spring salad with egg

Name: Spring salad with egg
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 6 Eggs (size M); 1 collar Dill; 1 collar Chives; 500 g Whole milk yoghurt; 2 TABLESPOONS grainy mustard; 1 pinch Sugar; 1 pinch Salt; 300 g smoked turkey cold cuts; 1 small lollo rosso salad; 1 small Lollo Bianco salad; 1 collar Rocket; 1 Roman salad heart; 400 g cherry tomatoes; 1 can(s) (425 ml) Vegetable corn

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

6 Eggs (size M)
1 collar Dill
1 collar Chives
500 g Whole milk yoghurt
2 TABLESPOONS grainy mustard
1 pinch Sugar
1 pinch Salt
300 g smoked turkey cold cuts
1 small lollo rosso salad
1 small Lollo Bianco salad
1 collar Rocket
1 Roman salad heart
400 g cherry tomatoes
1 can(s) (425 ml) Vegetable corn

Directions

1
Boil eggs in boiling water for 8 minutes until hard. In the meantime wash herbs and pat dry. Pluck dill flags, except for a few for garnishing, from the stalks and chop finely. Cut chives into small rolls. Mix yoghurt, mustard, sugar and salt.
2
Add herbs and fold in. Drain eggs, quench and peel. Cut turkey slices into rhombs. Clean, wash, spin dry and cut salads into bite-sized pieces. Wash and halve tomatoes. Cut eggs into slices. Drain corn. Mix salads, tomatoes, turkey cold cuts and corn in a large salad bowl. Pour some of the yoghurt sauce over it and garnish with dill.
3
Wash and halve tomatoes. Cut eggs into slices. Drain corn. Mix salads, tomatoes, turkey cold cuts and corn in a large salad bowl. Pour some of the yoghurt sauce over it and garnish with dill. Rest of sauce extra rich