Sunflower salad with ladybugs

Ingredients for 6 servings:

• 3 m.-sized eggs
• 1 can of corn
• 1 can pineapple
• 1 jar celery, grated
• 200 g turkey meat, cooked
• 100 g cheese
• 200 g mayonnaise
• pinch of salt and pepper
• 1 small jar of black olives
• 2 small cherry tomatoes
• 1 cucumber(s)
• e.g. potato chips

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 42 minutes

creative, for every party

Boil eggs hard, peel, and chop very finely or grate them finely. Drain the corn, pineapple, and celery. Chop the pineapple. Cut the mozzarella into small cubes. Place everything in a large bowl. Season with salt and pepper. Refrigerate for one hour or overnight. Coarsely grate the cheese before serving. Place the lettuce on a large platter and shape into a ball. Sprinkle the grated cheese over it. Halve the black olives and place them in the lettuce. Slice the fresh cucumber diagonally and arrange them around the edge of the lettuce like sunflower petals. Place the chips on top. Prepare the ladybugs: Halve the tomatoes lengthwise. Cut a small cut in half at one end for the wings. Trim some if necessary. Cut one olive into strips. Place two long strips in each tomato half. Add half an olive for the head. Chop one olive finely and dot the ladybug with black spots (add mayo if needed). Make little eyes with mayo. Arrange the ladybugs on the lettuce. Garnish with dill or parsley.