Meat Salad with Corned Beef
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 egg (s)
- 1 onion (s)
- 4 tomato (s)
- 250 g corned beef
- 2 tablespoon vinegar
- 1 pinch (s) salt
- 1 teaspoon mustard, hotter
- 4 tablespoon chives, cut into rolls
- 2 tablespoons oil
Print Recipe
Pin Recipe Instructions
- Pierce the eggs, put them in boiling water and cook for 8 minutes, then quench and peel. Peel the onion and cut into fine rings. Quarter and core the tomatoes and cut into small cubes without stems. Cut the corned beef into ½ cm cubes.
- Whisk vinegar, salt and mustard together, add oil and chives. Mix in the onion, meat and tomatoes, arrange the salad and garnish with the chopped or quartered eggs.
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