Summer layer salad

Name: Summer layer salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Eggs (size M); 150 g frozen beans; 7-10 Tbsp Salt; 700 g Iceberg lettuce; 2 (approx. 500 g) Meat Tomatoes; 1 collar Spring onion; 1 can(s) (446 ml; separation weight: 260 g) Pineapple; 100 g Salad cream with yoghurt; 150 g Skimmed milk yoghurt; 2 TEASPOONS Lemon juice; 7-10 Tbsp Pepper; 1/4 collar Chives; 250 g smoked turkey breast; 200 g Gouda cheese in slices

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Eggs (size M)
150 g frozen beans
7-10 Tbsp Salt
700 g Iceberg lettuce
2 (approx. 500 g) Meat Tomatoes
1 collar Spring onion
1 can(s) (446 ml; separation weight: 260 g) Pineapple
100 g Salad cream with yoghurt
150 g Skimmed milk yoghurt
2 TEASPOONS Lemon juice
7-10 Tbsp Pepper
1/4 collar Chives
250 g smoked turkey breast
200 g Gouda cheese in slices

Directions

1
Cook the eggs in boiling water for about 10 minutes. Quench, peel and cut into six. Cook the beans in boiling salted water for about 5 minutes. Quench and drain thoroughly. Wash the salad and cut into strips.
2
Wash and slice the tomatoes. Clean and wash spring onion and cut into diagonal slices. Drain pineapple and cut rings into pieces. Mix salad cream, yoghurt, lemon juice, salt and pepper until smooth.
3
Wash the chives and dab dry. Cut stalks into small rolls and mix with the salad cream. Layer the prepared ingredients, turkey breast, cheese and salad cream in 4 serving bowls. Garnish with chives as desired.