Layered salads are very versatile. You can vary the type of beans or try chicken instead of ham or a firm blue cheese instead of gouda.
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1 cup drained canned corn
11⁄2 cups drained canned white beans
1 head iceberg lettuce
1 red and 1 yellow capsicum
250 g ham, in one piece
200 g gouda, in one piece
20 medium radishes
4 medium sweet and sour cucumbers
2 slices pumpernickel bread
1 cup yogurt
3⁄4 cup mayonnaise
2 tablespoons milk
1⁄2 teaspoon English (hot) mustard
2 tablespoons sunflower or olive oil
1 tablespoon white wine vinegar
1 tablespoon lemon juice
1⁄2 teaspoon ground sweet paprika
salt and freshly ground black pepper
1 cup finely chopped fresh parsley
1⁄2 cup finely chopped fresh dill
1 cup finely chopped chives
leaves of 3 sprigs thyme, chopped
Directions Prep:1hr40min › Ready in:1hr40min
Rinse corn and beans. Chop lettuce into strips. Cut capsicums in half, discard seeds and chop into dice.
Trim ham of excess fat. Dice finely. Cut cheese into narrow strips. Chop radishes into quarters. Chop cucumbers into rounds.
Layer salad ingredients in a tall glass serving bowl in the following order: lettuce, radishes, corn, ham, cucumbers, capsicums, cheese, beans.
To make yogurt mayonnaise, place yogurt, mayonnaise and milk in a bowl. Whisk in mustard, oil, vinegar and lemon juice. Add sweet paprika and salt and pepper to taste. Be generous with the seasonings. Fold in herbs. Pour dressing over salad. Chill, covered, 1 hour. Crumble pumpernickel bread, if using, over salad just before serving.