Mary`s Chef Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 0.5 ½ head lettuce e.g., iceberg or oak leaf lettuce
- 200 g Gouda
- 200 g cooked ham
- 0.5 can ½ corn
- 200 g cocktail tomatoes
- 1 country cucumber (s) or /2 whipped cucumber
- 1 bell pepper (s)
- 2 egg (s), hard-boiled
- 1 medium onion (s), to taste, can also be left out
For the dressing:
- 3 tablespoon yogurt
- 2 tablespoon salad cream (Miracel Whip)
- 100 ml cream
- 2 teaspoons lemon juice
- Salt and pepper
- some stalks parsley
Print Recipe
Pin Recipe Instructions
- Cut the Gouda and ham into narrow strips. Peel the cucumber if necessary (I prefer to leave the peel on), cut off the ends, quarter lengthways and cut into narrow quarters. Eighth peppers and cut into narrow strips. Wash and quarter the cherry tomatoes. Cut the eggs into small slices with an egg cutter. Put the corn in a sieve and rinse briefly. Halve the peeled onion and cut into thin slices. Put all ingredients in a salad bowl.
- Read out the lettuce and cut into bite-sized pieces (iceberg lettuce) or pluck (oak leaf lettuce). Place the leaves on top of the remaining ingredients.
- For the dressing:
- Mix the yoghurt, salad cream, cream and lemon juice with salt and pepper to taste. Chop some parsley leaves and stir in.
- Put the dressing on the salad just before serving and stir everything.
- The salad is easy to prepare. To do this, as described above, layer all the ingredients except for the salad dressing in a bowl and pour the sauce over it just before serving, stir everything again and place it on the table.
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