Photo: RFF
- Classic layered salad
- Layered salad with noodles and Kasseler
- Layered salad with steak strips
- Layered salad with feta, baby spinach and tomatoes
Grill salads
Layer by layer a treat: fruity fruit, spicy vegetables and cooked ham - embedded in a sauce made of mayonnaise and cream. Our classic layered salad - for the perfect barbecue pleasure!
How do you like your salad the most? Refined with crunchy vegetables, tender meat or fruity fruit? You do not have to decide with us. We serve you five delicious layered salads that combine the best.
Where does the layered lettuce get its name from? Very easily! Classically, the ingredients of the layered lettuce are layered in a large glass bowl. Not just visually but also a hit with taste! The great thing: Whether classic or modern - our layered salad can be prepared super. Our favorite: a layered salad with noodles and smoked pork.
Our tip: Layered salad in small jars or preserving jars. So you can look forward to the classic layered salad in the office and on the picnic blanket. And then crispy cookies with a heart of grilled marshmallows and melted chocolate.
Classic layered salad
Ingredients (4 people)
5 eggs, 2 apples, 1 tbsp lemon juice, 200 g boiled ham, 2 thin leek sticks, 150 g pickled celery strips, 1 can pineapple sliced, 1 can vegetable corn, 150 g salad mayonnaise, 100 g sour cream, salt, pepper, Parsley for garnish
preparation
1. Boil eggs in boiling water for about 10 minutes, drain and quench.
2. Meanwhile peel apples, quarter and cut out core box. Dice quarters and drizzle with lemon juice. Cut ham into strips. Clean the leek, cut lengthways, wash and drain. Cut into thin slices. Drain celery, pineapple and corn. Cut pineapple into pieces. Peel eggs and slice. Mix mayonnaise and sour cream, season with salt and pepper.
3. Layer all ingredients in jars one at a time. Spread salad dressing over it. Approximately Refrigerate for 1 hour. Garnish with parsley.
Layered salad with noodles and Kasseler
Ingredients (4 people)
300 g Fussili noodles, saz, 400 g of chopped pork chop, 1 tablespoon of oil, 4 eggs, 2 carrots, 1 head of romaine lettuce, 1 organic lemon, 150 ml of whole milk yoghurt, 4 tablespoons of salad cream (36% fat), 1 teaspoon of sugar, 1 bunch of chives, pepper
preparation
1. Prepare noodles in boiling salted water according to the package instructions.
Wash meat, pat dry and cut into thin strips. Heat oil in a pan. Sauté the meat until crispy for about 5 minutes. Cook the eggs in boiling water for about 8 minutes. Drain, quench and peel. Drain the noodles, quench them and drain well.
2. Peel carrots, wash and cut into thin strips. Clean the lettuce, wash, shake dry and cut the individual leaves into bite-sized pieces. Wash lemon, rub dry and finely chop off half of the skin. Halve lemon, squeeze juice. Mix yoghurt and salad cream, season to taste with salt, pepper, sugar, lemon juice and peel.
3. Wash the chives, shake dry and finely chop and add to the dressing. Layer a layer of pasta, salad, carrot strips, pasta, meat and other salad in a glass bowl, drizzling each layer with the dressing. Slice eggs into thin slices. Garnish layered salad with egg slices and parsley.
Layered salad with steak strips
Ingredients (4 people)
2 packs (200 g each) Tortellini with ricotta and ham filling (cooling rack), salt, 1 cucumber (about 400 g), 1/2 bunch of spring onions, 1 cantaloup melon (about 900 g), 1 bunch of herbs for green sauce, 4 tablespoons vinegar, 1 teaspoon mustard, 1 tablespoon lemon juice, pepper, 4 tablespoons oil, 150 grams of smoked salmon
preparation
1. Prepare noodles in boiling salted water according to the package instructions. Drain, chill off cold and let cool. Peel the cucumber, quarter it in quarters and cut into pieces. Clean the spring onions, wash and cut into rings. Halve the melon, remove the seeds, cut out the pulp balls. Wash herbs, pat dry, pluck leaves from the stems and finely chop.
2. Mix vinegar, mustard, lemon juice, salt and pepper. Beat the oil underneath. Layer the tortellini, spring onions, melon, cucumber, herbs and salmon in a bowl and drizzle with vinaigrette.
Layered salad with feta, baby spinach and tomatoes
Ingredients (4 people)
3 tbsp light balsamic vinegar, 1-2 teaspoons honey, salt, pepper, 3 tbsp oil, 1 shallot, 4 stems thyme, 2 heads mini-Roman lettuce, 100 g young spinach, 75 g dried tomatoes in oil, 200 g feta cheese, 2 tablespoons of pine nuts
preparation
1. Mix vinegar, honey, a little salt and pepper. Beat the oil underneath. Peel the shallot, finely dice, stir. Wash thyme, shake dry, pick off leaves. Finely chop the thyme, stir in the vinaigrette, season with salt and pepper.
2. Clean and wash the romaine lettuce, drain well. If necessary, clean the spinach, wash and drain well. Drain the tomatoes and cut into fine pieces. Crumble the cheese, put aside 1 tablespoon. Roast pine nuts in a pan without fat for 3-4 minutes, remove. Separate salad and spinach separately.
3. Mix the salad with half of the vinaigrette and distribute into 4 high glasses (about 500 ml each). First feta cheese, then tomato pieces in the glasses layers. Mix the spinach with the remaining vinaigrette and layer in the glasses. Spread 1 tbsp of feta cheese and pine nuts over the salad.
