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🥤 The Big Vegetable Salad with Cocktail Dressing

446 kcal · 30 min · 4 servings

The Big Vegetable Salad with Cocktail Dressing Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring about 1 liter of water to a boil in a pot.
  2. 2. Carefully place the eggs into the bubbling water.
  3. 3. Boil the eggs for approx. 7 minutes until hard-boiled.
  4. 4. Drain the hot water and immediately rinse the eggs with cold water to stop the cooking process.
  5. 5. Peel the cooled eggs.
  6. 6. Cut the peeled eggs into 6 equal pieces.
  7. 7. Put the corn into a colander and let it drain well.
  8. 8. Remove the hard stems from the lettuce leaves.
  9. 9. Tear the lettuce leaves into bite-sized pieces.
  10. 10. Rinse the lettuce pieces in the colander under running water.
  11. 11. Wash the cucumber thoroughly.
  12. 12. Peel the cucumber completely.
  13. 13. Slice the peeled cucumber into thin rounds.
  14. 14. Wash the tomatoes.
  15. 15. Cut the tomatoes into thin wedges or quarters.
  16. 16. Remove the rind from the cheese.
  17. 17. Cut the cheese into small cubes.
  18. 18. Roll up the ham.
  19. 19. Slice the rolled ham into thin strips.
  20. 20. Put sour cream, ketchup, oil, and vinegar into a large bowl.
  21. 21. Mix the ingredients for the dressing thoroughly together.
  22. 22. Season the dressing with salt, pepper, and paprika powder.
  23. 23. Add all prepared ingredients (eggs, corn, lettuce, cucumber, tomatoes, cheese, ham) to the bowl with the dressing.
  24. 24. Gently toss the ingredients with the dressing to coat them well without crushing them.
  25. 25. Serve the salad on plates.

Nutrition per serving