Tulip Salad

• 20 min
• 4 people

Ingredients

• 340 g Tulip Chicken Luncheon Meat
• 4 Tomato
• 1 can Black olives
• 1 can Corn
• 57 g Grated yellow cheese
• Crisp green lettuce

Vinaigrette

• 215 g Mayonnaise
• 250 g Plain yogurt
• 2 tbsp Dill
• 6 tbsp Lemon juice
• 4 tbsp Olive oil
• 2 cloves Garlic
• Salt
• Freshly ground pepper

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Instructions

Combine the mayonnaise, yogurt, dill, lemon juice, olive oil and garlic in a blender and blend into a vinaigrette. Refrigerate until ready to serve.

Wash and chop the lettuce.

Chop the Tulip Jamonada de Pollo and tomatoes into cubes. Slice the black olives.

Place the lettuce in the bottom of a serving dish as a base and add the Jamonada de Pollo, tomatoes, olives, corn and cheese.

Serve well chilled with the dressing.