Layered salad with yoghurt dressing
this is the layered salad we took with us on a picnic. It’s extremely easy to make with the toughest part being boiling the eggs. Very fast, light and delicious. For our picnic I put it in a jar, but you can actually layer it in the clear glass bowl.
Layered salad recipe
1/2 Small green salad chopped (I use iceberg so it stays crispy)
10 cherry tomatoes quartered
3 eggs boiled
4 Tbsp gauda or similar cheese shredded
6 Tbsp corn kernels (either from tinned corn or boiled frozen or fresh corn)
Layer the salad in the bowl or jar. Start with green salad. Then put the tomatoes on the salad. Next quarter two eggs and cut the third one into smaller pieces. The quartered ones are put next to the glass in a wreath form, so it’s easy to recognize the egg layer. Put the diced egg inside the wreath of the quartered eggs. spoon on the corn atop of the eggs and then add the cheese. If you are layering it in a jar(s) then close the jar.
I like the dressing to be light and this is a light version of the salad dressing. It has one Tbsp of mayo in it, just for the taste, and the rest is yoghurt, spices and Tbsp of grape seed oil. You will need:
1 cup of yoghurt (180g)
1 Tbsp mayo
1 Tbsp grape seed oil
1 pinch cayenne pepper
1 pinch black pepper
1/2 tsp salt
2 Tbsp fresh chopped chives
First mix in the yoghurt and mayo into smooth mixture. Add salt and spices and mix well. Last add the grape seed oil and mix until combined. The easiest way of doing the dressing is to put it into a jar and then shake instead of using spoon or whisk to combine the yoghurt with other ingredients. When all is combined add the chopped chives.
Pour the dressing over salad before serving and enjoy! 😀