Ham and Cheese Salad (Salada de Fiambre)


Ingredients
1 egg4.2 oz (about 1 cup) cherry tomatoes1 medium carrot, grated½ small cucumber, diced5 leaves of lettuce, washed and torn into pieces1.8 oz (about ½ cup) red cabbage, julienned3.5 oz (about 1 cup) canned sliced mushrooms1.8 oz (about ½ cup) canned mung bean sprouts3.5 oz (about ½ cup) Gouda cheese, cubed4.2 oz (about 1 cup) cooked ham, cubed1 heaping tablespoon light mayonnaise2.6 oz (about ⅓ cup) plain Greek yogurt (no added sugar)1 tablespoon ketchupChopped chivesBlack olivesSalt, to tastePepper, to taste
Preparation
  1. In a small pot, bring water to a boil and add salt.
  2. Place the egg in the boiling water and cook for 10 minutes.
  3. After cooking, remove the egg with a slotted spoon and place it in a bowl of cold water to cool.
  4. Peel the egg.
  5. In a small bowl, combine the Greek yogurt, light mayonnaise, and ketchup.
  6. Season with salt and pepper.
  7. Finally, add the chopped chives and mix well.
  8. In a salad bowl, place the lettuce, grated carrot, red cabbage, mung bean sprouts, and mushrooms.
  9. Season everything with a pinch of fine salt and mix.
  10. Transfer the salad to a serving plate.
  11. Place the dressing in the center and top with diced cucumber, ham cubes, cheese cubes, halved cherry tomatoes, the chopped egg, and finally, the black olives.

Recipe & Photo Credit: Neuza Costa

Preparation time 20 min
Cooking Time 10 min
Ready In 30 min
Level of DifficultyEasy
Servings4
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