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SpanishLayered salad with ham and pineapple
Ingredients:
6 eggs
1 jar of tinned celery
200g of canned ham
a piece of the white part of the leek
1 can of pineapple
1 can of corn
250 g of cheese
4 tablespoons of mayonnaise
3 full tablespoons of plain yogurt
10 teaspoons of pineapple syrup
salt pepper
Execution:
Hard-boil the eggs, peel the shells and grate them on a large-mesh grater.
Dice the ham.
Grate the cheese on a large-mesh grater.
Drain the pineapple from the syrup and then dice it.
Cut the leek into slices, pour boiling water and strain into a sieve.
Drain celery and corn from the pickle.
Mix mayonnaise with yoghurt and pineapple syrup. Season with a little salt and pepper.
In a transparent bowl, lay out the salad in the following order: half leek, tinned celery, corn and ham.
Pour with half of the sauce. Then put the pineapple, eggs and the remaining leek. Pour the rest of the sauce. Sprinkle with cheese.
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