Multi-layered salad with yoghurt mayonnaise

Multi-layered salad with yoghurt mayonnaise


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Layered salads are very versatile. You can vary the type of beans or try chicken instead of ham or a firm blue cheese instead of gouda.

Lynn Lewis

Serves: 6 

  • 1 cup drained canned corn
  • 11⁄2 cups drained canned white beans
  • 1 head iceberg lettuce
  • 1 red and 1 yellow capsicum
  • 250 g ham, in one piece
  • 200 g gouda, in one piece
  • 20 medium radishes
  • 4 medium sweet and sour cucumbers
  • 2 slices pumpernickel bread
  • yogurt mayonnaise
  • 1 cup yogurt
  • 3⁄4 cup mayonnaise
  • 2 tablespoons milk
  • 1⁄2 teaspoon English (hot) mustard
  • 2 tablespoons sunflower or olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lemon juice
  • 1⁄2 teaspoon ground sweet paprika
  • salt and freshly ground black pepper
  • 1 cup finely chopped fresh parsley
  • 1⁄2 cup finely chopped fresh dill
  • 1 cup finely chopped chives
  • leaves of 3 sprigs thyme, chopped

Preparation:1hour40min  ›  Ready in:1hour40min 

  1. Rinse corn and beans. Chop lettuce into strips. Cut capsicums in half, discard seeds and chop into dice.
  2. Trim ham of excess fat. Dice finely. Cut cheese into narrow strips. Chop radishes into quarters. Chop cucumbers into rounds.
  3. Layer salad ingredients in a tall glass serving bowl in the following order: lettuce, radishes, corn, ham, cucumbers, capsicums, cheese, beans.
  4. To make yogurt mayonnaise, place yogurt, mayonnaise and milk in a bowl. Whisk in mustard, oil, vinegar and lemon juice. Add sweet paprika and salt and pepper to taste. Be generous with the seasonings. Fold in herbs. Pour dressing over salad. Chill, covered, 1 hour. Crumble pumpernickel bread, if using, over salad just before serving.

health guide

Sunflower oil is an all-purpose cooking oil with a mild taste. It is low in saturated fat. Use mild-tasting peanut (groundnut) oil or a richer flavoured olive oil, if preferred, both of which are good for your health.

italian-style layered salad

In a glass serving bowl, layer 4 roma (plum) tomatoes, chopped, 150 g (5 oz) torn rocket (arugula), 2 red capsicums (bell peppers), seeded and chopped, 250 g (8 oz) sliced mozzarella, 2 cos (romaine) lettuce hearts, torn into small pieces, 1 cup (120 g/4 oz) black olives, 250 g (8 oz) artichoke hearts, chopped, and 1 small cucumber, diced. * Mix 3 tablespoons homemade or store-bought pesto, 3 tablespoons olive oil, 2 tablespoons lemon juice and 4 tablespoons chicken or vegetable stock (broth). Add salt and pepper to taste. Pour over salad. Chill, covered, 1 hour. Serve with toasted ciabatta or sourdough bread.

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