Easter salad
Ingredients
1 pack of Eisberg Bolero Mix
10 dkg cooked ham
4 boiled eggs
6 radishes
175 g yoghurt (1 can)
1,5 tablespoons of mayonnaise
1 teaspoon of pickled horseradish
pepper to taste
Directions
Cut the ham into thin strips. Peel and quarter the boiled eggs. Wash the radish and cut into cubes. Place the salad on a plate, mix with the radishes and ham. Top with the egg. Mix the yoghurt with the mayonnaise, pepper and horseradish and drizzle over the salad.
Eisberg’s tip
You can also make a vegetarian version by omitting the cooked ham.