Vogerlsalad with Salmon and Egg

For the Vogerlsalat with salmon and egg, hard boil the eggs for 8 minutes, rinse, peel and cut in half.

Peel the onion and cut into rings. Wash and quarter the tomatoes. Peel the cucumber, quarter lengthwise and cut into small pieces.

Make a sauce with vinegar, olive oil, honey, mustard, salt and pepper and mix with the lettuce. Arrange the salad on 4 plates. Arrange the onion rings on top. Serve the Vogerlsalat with salmon and eggs.

Preparation Tip:

The Vogerlsalat with salmon and egg goes well with fresh bread.

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