Colorful chef-style salad

For 4 people
  • 4 eggs
  • 1 Head of iceberg lettuce
  • 1 Cucumber
  • 375 g Tomatoes
  • 1 jar (s) (425 ml; Abtr. Weight: 285 g) Vegetable corn
  • 2 EL Oil
  • 75 g smoked streaky bacon ( in thin slices)
  • 3 EL Salad Mayonaise
  • 2 (à 150 g) Cup of whole milk yoghurt
  • 5 EL Tomato ketchup
  • sweet peppers
  • salt
  • Pepper
30 minutes
Boil the eggs in boiling water for about 10 minutes and rinse with cold water. Clean, wash and drain the iceberg lettuce. Quarter the lettuce and remove the hard middle stalk. Cut the quarters into strips. Clean and wash the cucumber and slice or cut into thin slices. Wash and clean tomatoes and cut into wedges. Drain the corn. Heat the oil. Slices of baconin it over a medium heat until crispy on both sides. Mix together mayonnaise, yogurt, ketchup and 1 teaspoon paprika. Season the dressing with salt, pepper and paprika to taste. Peel the eggs and cut into wedges. Carefully mix the iceberg, cucumber, tomatoes, corn and bacon slices and arrange in small salad bowls. Cover with the ice cracks. Spread the dressing over the salad and serve the salad
Preparation time approx. 30 minutes
1 person approx.:
  • 500 kcal
  • 2100 kJ


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