John Myers
Croissant Salad
The perfect croissant salad recipe with a picture and simple step-by-step instructions.
Salad dressing
- 500 gr Cheese (any) we took Gruyer
- 2 piece Cucumbers
- 300 gr Salad sausage / cervelat
- 6 piece Fresh tomatoes
- 5 piece Boiled egg
- 500 g Peas frozen
- 280 gr Canned corn
- 150 gr Cooked ham
- 360 g Natural yoghurt
- 12 tbsp Oil
- 2 tbsp Raspberry vinegar
- 1 tbsp Acetto white
- 1 tbsp Honey mustard
- 1 tbsp Mustard medium hot
- 2 Splash Worcester sauce
- Salt
- Pepper
- Hot pepper
- 5 dl Milk
- Cook pasta al dente and allow to cool slightly
- Let the peas simmer for about 5 minutes and then rinse with cold water
- Cut the cheese, sausage and ham into cubes and mix with the pasta, peas and corn. Mix in the cucumber and tomatoes just before serving as they draw water
- Prepare the salad sauce to your own taste and mix everything together well
- Let the salad stand nicely and, if necessary, mix in a little sauce
- Any other vegetables, sausage products or cheese can be used just what the refrigerator still has suitable
- The leftover salad dressing can be used for any other salad
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