Fine party salad

Ingredients for 8 servings:

• 300 g peas (frozen)
• salt water
• 6 eggs
• 2 cans of first-choice mushrooms (460 g)
• 1 jar celery salad (190 g)
• 1 can pineapple (490 g)
• 2 apples, sour (e.g. Braeburn)
• 500 g roast beef, cooked
• 2 lemons
• 1 jar of Miracle Whip (500 ml)

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

tried and tested family recipe

Pre-cook the peas in a saucepan with a little salted water and let cool. Boil the eggs for 10 minutes, then rinse and peel. Squeeze the lemons. Place the Miracle Whip in a large bowl and mix with the lemon juice. Drain and quarter the mushrooms. Finely dice the cooked, cooled roast beef. Drain the pineapple rings and cut into small pieces. Peel, core, and dice the apples. Add the celery salad, still without liquid, to the bowl. Add the apples, mushrooms, pineapple, and meat cubes. Mix everything well. Add the cooled, drained peas. Dice the eggs with an egg slicer and add to the salad. Carefully fold in. Cover and let sit in the refrigerator for a few hours. Serve with baguette white bread.