Layered salad Kerstin's way

Ingredients for 4 servings:

• 2 handfuls of peas, green, fresh or frozen
• 2 carrots
• ½ head of iceberg lettuce
• 1 can of corn
• 200 g cooked ham
• 1 can pineapple pieces, no added sugar, in pineapple juice
• 4 eggs
• 6 tbsp salad cream (Miracel Whip)
• 200 g grated cheese (e.g. Emmental)
• little salt
• 1 tsp butter

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 10 minutes; Total time approx. 4 hours 40 minutes

Side dish for grilling, without celery and leek

Steam the peas until they are still crunchy but no longer raw. Season with a little salt and melt 1 teaspoon of butter over them. Let cool and transfer to a bowl. Peel the carrots and grate them into thin strips. Arrange them on top of the peas. Cut or tear the iceberg lettuce into small pieces and layer them on top of the carrots. Drain the corn well in a sieve, then place it on top of the salad. Cut the ham into small cubes and spread them evenly over the corn. Drain the pineapple chunks, reserving the juice. Arrange the pineapple chunks evenly on top of the ham. Hard-boil the eggs (10 minutes), then let cool, peel, and slice. Cover the pineapple chunks evenly with the egg slices. Mix the salad cream with a few tablespoons of the pineapple juice. Add enough pineapple juice to create a semi-liquid mixture (Miracle Whip has a very balanced and spicy flavor, so it usually doesn’t need any additional seasoning). Pour the sauce evenly over the egg slices, ensuring everything is well coated. Finally, top the sauce with the grated cheese and let it chill in the refrigerator for a few hours. The addition of the pineapple juice creates a sweet and sour sauce that perfectly complements the flavors of the other ingredients. If you’re looking for a lower-calorie option, you can also try the Balanced or yogurt versions of Miracle Whip.