This salad looks impressive and is really quite easy to prepare. Get all your ingredients ready and arrange them in a beautiful glass bowl.
Ingredients
6 eggs
2 tins Rhodes Whole Kernel Corn, drained
1 tin Rhodes Garden Peas, drained
250-300ml mayonnaise
100ml natural yoghurt
Salt and freshly ground black pepper
1 lettuce (butter or cos)
2 tins Rhodes Whole Kernel Corn, drained
1 tin Rhodes Garden Peas, drained
250-300ml mayonnaise
100ml natural yoghurt
Salt and freshly ground black pepper
1 lettuce (butter or cos)
Method
Place the eggs in a pot containing cold water and bring to the boil. As soon as the water starts to boil, take note of the time and allow the eggs to cook for 7-9 minutes or until hard-boiled. Remove the shells and coarsely chop the eggs. Mix the corn, peas, mayonnaise and yoghurt and season to taste. Chop the lettuce finely and place in a large glass bowl. Place the corn mixture on top of the lettuce, sprinkle the chopped egg over and season with salt and pepper.
Useful Tips
This salad can stand in the fridge overnight. Just add the eggs shortly before serving.
