Mary's Chef Salad

Ingredients for 6 servings:

• ½ head of lettuce, e.g. iceberg or oak leaf lettuce
• 200g Gouda
• 200 g cooked ham
• ½ can of corn
• 200 g cocktail tomatoes
• 1 field cucumber(s) or 1/2 snake cucumber
• 1 bell pepper(s)
• 2 eggs, hard-boiled
• 1 m.-large onion(s), to taste, can also be omitted
• 3 tbsp yogurt
• 2 tbsp salad cream (Miracel Whip)
• 100 ml cream
• 2 tsp lemon juice
• e.g. salt and pepper
• a few stalks of parsley

Instructions

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

great salad as a side dish, for barbecue or at a party

Cut the Gouda and ham into thin strips. Peel the cucumber if necessary (I prefer to leave the skin on), trim off the ends, quarter it lengthwise, and then cut into thin quarters. Cut the bell pepper into eighths and cut into thin strips. Wash and quarter the cherry tomatoes. Slice the eggs using an egg slicer. Place the corn in a sieve and rinse briefly. Halve the peeled onion and thinly slice. Place all ingredients in a salad bowl. Sort the lettuce and cut into bite-sized pieces (iceberg lettuce) or tear it (oak leaf lettuce). Arrange the leaves on top of the remaining ingredients. For the dressing: Mix the yogurt, salad cream, cream, and lemon juice; season with salt and pepper. Chop a few parsley leaves and stir in. Pour the dressing over the salad just before serving and stir everything together. The salad is easy to prepare in advance. To do this, layer all the ingredients except the salad dressing in a bowl as described above and pour the dressing over it just before serving, stir everything again and place it on the table.