This savory salad is often the first to be gone from the table. It begs to be tried and tastes amazing!
Keyword easy salad recipe, sunflower salad
Prep Time 2hours
Cook Time 20minutes
Total Time 2hours20minutes
Author Valya's Taste of Home
Sunflower Salad Ingredients
10hard boiled eggs
4large - cooked carrots
1can (15 oz. ) - corn
½- English cucumber
Bunch of chives
Pringles potato chips(for decoration)
Salad Dressing and Seasoning Ingredients
1small - garlic clove(for juice)
Salt and pepper(to taste)
How to Make Sunflower Salad
Separate cooked egg whites from egg yolks. Slice 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 into the fridge until ready for use.
Drain and rinse corn in a strainer. Let the water drain before adding to the rest of the ingredients.
Slice bologna, cucumber, and peel and cooked carrots, in the same way, ½-inch strips, as the egg whites.
Cut green onion into small pieces. You may put all the prepped ingredients (except for egg yolks) into a large bowl to mix if serving right away.
If you are not serving right away, it's best to keep everything separate. Cover each bowl with plastic food wrap and refrigerate until ready for use.
Combine egg whites, chives, carrots, cucumbers, chives, and bologna in a large bowl.
Add mayonnaise and form a small crater in the middle. Press a garlic clove on a cheesecloth and squeeze 2-3 drops of garlic juice in the mayonnaise crater. Mix the garlic juice into the mayonnaise first then mix both into the salad.
Add salt and pepper to taste, and mix until all is well mixed. (Be careful when mixing, not to mash the ingredients but try to keep all pieces unbroken or mashed.)
How to Assemble Sunflower Salad
Place ½ of the salad on one large plate and the other ½ on another plate. Form the salad into even domes.
Sprinkle half of the shredded egg yolks over one dome and the other half over the second dome. (Clear off the rims of the plates by using a spoon to move any egg yolks from the rim to the salad.)
Insert Pringle's potato chips side by side around the circumference of the salad to create the “Sunflower” look.
The salad may be refrigerated for about an hour before serving, if necessary, but it's best to serve right away.