Crisp, Fresh Layered Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small iceberg lettuce
- 1 cucumber (s)
- 500 g tomato (s), (6 - 7 pieces)
- 1 can corn
- 200 g ham, cooked
- 200 g cheese, (Gouda)
- 1 glass Miracel Whip, large
- 200 g condensed milk, 4% fat (alternatively yourt or sweet cream)
- 5 tablespoon chives, cut into small rolls
Print Recipe
Pin Recipe Instructions
- Wash the iceberg lettuce, spin dry well, cut into fine strips and place in a bowl (approx. 23 cm diameter).
- Peel the cucumber, cut into cubes and add to the salad.
- Halve the tomatoes and layer them on top of the cucumber, also cut into cubes.
- Drain the corn in a sieve and spread it over the tomatoes.
- Cut the cheese and boiled ham into fine sticks and place the cheese (first) on the corn. If things have to go particularly quickly, cheese and boiled ham can also be bought as ready-made pens.
- Mix Miracel Whip with condensed milk, yogurt or sweet cream and add to the salad. Spread the chives on top, cover well and leave to steep for a few hours. The salad can also be prepared very well the day before.
- As a light variant, use Miracel Whip Balance (15% fat) with reduced-fat condensed milk (4%) or skimmed milk yoghurt.
- The amount of salad (with fresh baguette bread) is enough for dinner for four people.
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