Meal salad parade

Name: meal salad parade
Total time: 15 min
Yield: 4
Ingredients: 1 lettuce; 1 avocado; 1 red pointed pepper; 1 Red pepper; 1 tin can maize; cherry / Christmas; cucumber; pickle; 2 cut old bread for the croutons; 1 clove garlic for the croutons; 2 tablespoon olive oil for the croutons; 2 egg for the topping; 50 gram pine nuts for the topping; 50 gram mature cheese for the topping; 1 tin can tuna natural for the topping; 0.5 lemon for the dressing; 50 milliliters olive oil for the dressing; 2 tablespoon mayonnaise for the dressing; 2 teaspoon mustard for the dressing; honey for the dressing

Ingredients

1 lettuce
1 avocado
1 red pointed pepper
1 Red pepper
1 tin can maize
Cherry / Christmas
Cucumber
Pickle
2 cut old bread for the croutons
1 clove garlic for the croutons

2 tablespoon olive oil for the croutons
2 egg for the topping
50 gram pine nuts for the topping
50 gram mature cheese for the topping
1 tin can tuna natural for the topping
0.5 lemon for the dressing
50 milliliters olive oil for the dressing
2 tablespoon mayonnaise for the dressing
2 teaspoon mustard for the dressing
Honey for the dressing

Directions

Preheat the oven to 160ºC.
Cut the bread for the croutons into cubes of about 1x1 cm and place in an oven dish. Add the garlic and olive oil and mix well. Bake the croutons in the oven in 20-25 minutes until golden brown and crispy.
In the meantime, boil the eggs for the topping hard, peel them and spread them crumbly. Roast the pine nuts in a dry, hot frying pan.
Wash the lettuce leaves and dry them in a salad spinner or clean tea towel. Beat the ingredients for the dressing together.
Divide all ingredients for the salad into cheerful containers and put the lettuce and toppings on the table.