Gourmet salad plate

Ingredients for 2 servings:

• ½ head of iceberg lettuce
• 1 pack of salad (coleslaw)
• 1 cucumber(s)
• 6 small cocktail tomatoes
• 1 can of corn
• 1 feta cheese
• 4 eggs
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with coleslaw and egg

Prepare one plate per serving. Boil the eggs hard and let cool. Wash and chop half the iceberg lettuce, then divide it between the two plates. Drain the coleslaw in a sieve and collect the juices. Spread the coleslaw over the iceberg lettuce. Drizzle 1 tablespoon of oil and 1 tablespoon of balsamic vinegar over the lettuce. Spread the corn over the coleslaw. Cut the cucumber into bite-sized pieces and place on the plates. Halve the cherry tomatoes and divide them between the plates. Pour the juice from the coleslaw over the salad. Chop the feta cheese into small pieces and divide it between the plates. Peel the eggs, quarter them, and place them on top. Sprinkle a little salt on the egg quarters.