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Sunday Salad
For a light start into the next week
Ingredients
| 2 | carrots, grated |
| 1/2 can(s) | corn, drained |
| 1 | hard boiled egg, peeled and sliced |
| 3 slice(s) | cooked ham, diced |
| 2 sprig(s) | parsley, chopped |
| 1 can(s) | tuna, drained |
| 1 tbsp | pine nuts |
| salt and pepper | |
| 4 | cherry tomatoes, quartered |
| 6 tbsp | dressing of your choice |
| 1/2 small | red onion, chopped |
Method
Preparation time: ca. 20 min / Grade of difficulty: easy / Calories per portion: n/a
Toast the pine nuts in a dry pan until golden.
Divide the carrots, corn, cooked ham and the tuna among two deep plates. Do not mix the salad ingredients. Garnish with the tomatoes and the egg slices. Sprinkle with the pine nuts and the parsley.
Drizzle with the dressing and serve.
Divide the carrots, corn, cooked ham and the tuna among two deep plates. Do not mix the salad ingredients. Garnish with the tomatoes and the egg slices. Sprinkle with the pine nuts and the parsley.
Drizzle with the dressing and serve.
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