Vegan Mushroom and Tuna Salad Ingredients:
- 1 large can of tuna (about 500g)
- 2 jars of pickles
- 2 jars of mushrooms
- 1 package of small macaroni (half-moon shape or pasta of your choice)
- 2-3 cans of sweet corn
- Low-fat or vegan mayonnaise, as needed
Preparation:
Dice the pickles, cook the macaroni until tender, and drain the mushrooms. If they aren’t already chopped, dice them and sauté in oil or margarine. You can also use fresh mushrooms, chopping and sautéing them as well. Drain the tuna, combine all ingredients, mix well, and add vegan mayonnaise as desired. The key ingredient is a packet of curry seasoning.
Note: The macaroni absorbs the mayonnaise, so it’s best to add the low-fat mayonnaise just before serving.
Corn with Pasta and Sour Cream
Ingredients:
- 500g sweet corn
- 300g ham
- 250g pickles
- 200g pasta
- 1 sour cream
- Mayonnaise
- Salt
Preparation:
Boil the sweet corn briefly in boiling water for 5-10 minutes. Drain and let cool. Cook the pasta in salted boiling water with a bit of oil, drain, and allow it to cool. Dice the ham and pickles. In a salad bowl, combine the pasta, corn, ham, and pickles. Add sour cream and mayonnaise, mixing well. Adjust the amount of mayonnaise to taste.
Refrigerate the corn and pasta salad before serving
Mimosa Salad
Ingredients:
- 150g yellow cheese
- 150g ham
- 2 eggs
- 1 sour cream
- 2 large potatoes
- 100g mayonnaise
Preparation:
Boil the potatoes with the skin on, then peel and coarsely grate them into the salad bowl. Spread half of the sour cream over the potatoes. Grate the ham finely and layer it over the sour cream, followed by a layer of mayonnaise. Boil two eggs, peel, and grate one whole egg and the egg white of the second over the mayonnaise. Set aside the remaining egg yolk. Grate 100g of cheese over the eggs and spread the remaining sour cream on top.
To finish, create a “mimosa” look by grating the remaining 50g of cheese and the reserved egg yolk over the salad. For garnish, add cucumber slices and green parts of spring onion.
