This super easy Sunflower salad is made with delicious ingredients that combine to create a healthy and flavorful meal with a 'sunflower' look!
Prep Time: 2 hrs
Cook Time: 20 mins
Sunflower Salad Ingredients – ▢10 hard boiled eggs – ▢4 large - cooked carrots – ▢1 can (15 oz. ) - corn – ▢14 oz. -bologna – ▢½ - English cucumber – ▢Bunch of chives – ▢Pringles potato chips (for decoration) Salad Dressing and Seasoning Ingredients – ▢1 cup - mayonnaise – ▢1 small - garlic clove (for garlic juice) – ▢Salt and pepper to taste
Separate cooked egg whites from egg yolks. Slice the egg whites into small ½-inch strips and place them in a small bowl. Shred the cooked yolks onto a large plate, cover with plastic wrap, and refrigerate both until ready for use. Slice bologna, cucumber, and cooked carrots into ½-inch strips. Cut green onions into small pieces.
In a large bowl, combine the sliced egg whites, carrots, cucumbers, bologna, and green onions. Add mayonnaise and create a small crater in the center. Squeeze 2-3 drops of garlic juice from a garlic clove into the mayonnaise crater. Mix the garlic juice into the mayonnaise, then combine both into the salad. Add salt and pepper to taste, mixing gently to keep the ingredients intact.
Divide the salad into two equal portions and shape each portion into a dome on separate plates. Sprinkle half of the shredded egg yolks over one dome and the other half over the second dome. Use a spoon to clear off any egg yolks from the rim of the plates and onto the salad.