Sunflower Salad

• Gluten free

• Meat

  • 28 1/8 oz Bologna

• Produce

  • 1 can (15 oz. or 432 g - corn
  • 4 Carrots, large cooked
  • 1/2 English cucumber
  • 1 Garlic clove, small juice
  • 1 Bunch Green onion

• Refrigerated

  • 10 Eggs, hard

• Condiments

  • 1 cup Mayonnaise

• Baking & Spices

  • 1 Salt and pepper

• Snacks

  • 1 Pringles potato chips

Found on valyastasteofhome.com

Description

Ingredients

• 10 hard boiled – eggs
• 4 large – cooked carrots
• 1 can (15 oz. or 432 g) – corn
• 14 oz. (397 g) – bologna
• ½ - English cucumber
• Bunch of green onion
• Pringles potato chips for decoration
• Dressing and Seasoning:
• 1 cup – mayonnaise
• 1 small – garlic clove (juice)
• Salt and Pepper to taste

Directions

• Separate egg whites from egg yolks. Slices cooked egg whites into small ½ inch strips and place them into a small bowl. Shred cooked yolks onto a large plate, cover with plastic food wrap and place both of them into the fridge until ready for it.
• Drain and wash corn and let the water drain before combining it with the rest of the vegetables. Slice bologna, cucumber, peel the skin off and then slice cooked carrots the same ½ inch strips as you sliced the egg whites. Cut green onion into small pieces. You can put all the sliced vegetables into a large bowl. If you are not going to mix the salad right away its best to keep everything separate. Cover each bowl with plastic food wrap and refrigerate until ready to use it.
• Combine egg whites, chives, sliced carrots, sliced cucumbers, chives, sliced bologna in the large bowl. Add mayonnaise. Press garlic clove into cheesecloth and squeeze 2-3 drops of garlic juice onto mayonnaise. Mix garlic juice into a mayonnaise first then mix in the salad with mayonnaise. Add salt and pepper to taste, and mix it again until all well mixed in (be careful during mixing, don’t mash the salad try to keep all the pieces not broken or mashed).
• Place ½ of the salad on one large plate and other ½ onto the second plate. Even out the salad so it looks round like half of the ball. Sprinkle first half of shredded egg yolks onto one plate and the other half onto the second plate (clean the rim of the plate from sprinkled yolks if necessary by pushing them into the salad with a spoon). Insert Pringles potato chips around the salad to make a look like “Sunflower” flower. The salad can be refrigerated for about an hour before serving if necessary, but its best if served right away.