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Cheese salad with leek, peppers, pineapple and eggs

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Ingredients for 4 servings:

  • 250 g cheese (Emmental)
  • 250 g cheese (butter cheese)
  • 2 small bell peppers, colored
  • 1 stalk(s) leek
  • 1 small can of pineapple
  • 3 eggs, hard boiled
  • 1 small jar of Miracle Whip
  • 1 cup of natural yogurt
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Best cheese salad in the world

Cut the cheese into small cubes. Trim and dice the bell peppers. Trim and slice the leek into rings. Drain the pineapple and chop it very finely. Peel the eggs and chop it finely. Place all ingredients in a large bowl. Mix with Miracle Whip and natural yogurt and season to taste. Simply delicious with a snack, as a side dish to fondue, or just as a treat. Tip: It’s best prepared in the morning so the leek can marinate nicely and then enjoy in the evening.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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