Summary

Ingredients

For the dressing:

• 3 tablespoon, heaped low-fat yogurt
• 1 tablespoon mustard, medium hot
• 2 tablespoon water
• salt and pepper
• Paprika powder
• Dill tips, dried
• 1 teaspoon vinegar
• 2 tablespoon vegetable oil
• 0.5 teaspoon ½ lemon juice
• some Maggi
• 0.5 teaspoon ½ honey

For the salad:

• 3 m. Egg (s), hard-boiled
• 1 small shallot (s)
• 300 g minced meat
• 1 tablespoon tomato paste
• 100 g cheese, rated, 30% fat
• 1 small cucumber (s)
• 1 small Can corn
• 2 lettuce heart (s)
• 1 large carrot
• 1 bell pepper (s), yellow
• 1 red pepper (s)

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Instructions

1. Separate the hard-boiled eggs, use the egg white for the salad and the egg yolk for the dressing.
2. For the dressing put the egg yolks, salt, pepper, Maggi, mustard, yoghurt, water, dill, paprika powder, lemon juice and honey in a container, puree and mix with the blender.
3. Fry the shallots with the mince and tomato paste, then set aside to cool.
4. Cut the egg white into cubes and mix with the corn. Wash the remaining vegetables and cut into slices, strips or cubes as desired.
5. Mix the chopped vegetables with the egg, mince and corn. Scatter the cheese on top and mix with the dressing.