Hearts of Palm and Artichoke Salad

Ingredients for 4 servings:

• 250 g cocktail tomatoes
• 1 can of palm hearts
• 1 can artichoke hearts
• 1 head of iceberg lettuce
• 110 g Gouda, diced
• 250 g mushrooms, fresh
• 200 g cooked ham
• ½ lemon(s)
• 4 eggs, hard boiled
• 4 tbsp natural yogurt
• 2 tbsp sauce (garlic sauce)
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• salt and pepper
• Herbs, mixed
• possibly honey or sugar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash and halve the cherry tomatoes, and place them in a large bowl. Drain the hearts of palm and artichoke hearts and cut into small cubes. Then cut the Gouda and ham into small cubes and add them to the large bowl. Wash and trim the mushrooms, cut into small cubes, and fry briefly in butter, then add them to the bowl. Peel and quarter the 4 hard-boiled eggs and place them in the bowl. Wash and spin the iceberg lettuce, then tear it into small pieces. For the dressing, mix about 3 tablespoons of the lemon juice with the natural yogurt, the garlic sauce, the olive oil, and the Dijon mustard. Season to taste with salt, pepper, and herbs. If desired, add a teaspoon of honey or sugar. To serve, first line a large plate with the iceberg lettuce, divide the ingredients from the large bowl over it, and then drizzle with the dressing.