The best salad I've ever eaten. Everyone who tried it asked me for the recipe
The best salad I've ever eaten features carefully selected ingredients that, combined with traditional mayonnaise and plain yogurt, taste amazing. Just add fresh dill and you're done! What's the best Easter salad? Not sure what to make for Easter? Eggs are the best.
Ingredients
- 1 jar of canned celery
- 1 can of corn
- 1 red pepper or 150 g canned peppers in brine,
- 200 g yellow cheese in cubes
- 300 g thickly sliced canned ham
- 5 eggs
- 1 per
- a few slices of canned pineapple
- a few sprigs of fresh dill
- 2 tablespoons of mayonnaise
- 3 tablespoons of natural yogurt
- salt and pepper to taste
First, hard-boil the eggs, about 10 minutes after the water in the pot begins to boil. Set aside to cool. Squeeze the celery to remove any brine; you can chop it finely. Place it in a large bowl. Drain the canned corn and add it to the celery. Wash, dry, core, and dice the bell pepper. If using the brine-infused variety, drain first and then chop. Do the same with the leek. Add the chopped vegetables to the bowl.
Dice the cheese and ham. Add to the remaining ingredients. Finely chop the white part of the leek and add to the bowl. Chop the cooled eggs and add to the remaining ingredients. Now season the salad with mayonnaise, plain yogurt, salt, and pepper. Chop the parsley, add to the bowl, and mix thoroughly. Refrigerate for 30 minutes before serving.
