Broccoli Salad with Corn and Ham

Recipe from Lily Moore

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Cooking time: 45 min

Servings 4

This is a yummy broccoli salad that uses an interesting combination of vegetables, greens and ham. It tastes even better after it’s marinated: great for lunches, picnics and potlucks.

Broccoli

17,6 oz
Canned corn

1 can
Bell pepper

1 piece
Ham, cooked

4,4 oz
Sour cream

1 cup
Greek yoghurt, 10% fat

1 cup
Dill

1 bunch
Parsley

1 bunch
Salt

to taste
Pepper

to taste

Calories

330 kcal
Protein

15.69 g
Fat

22.28 g
Carbohydrates

16.07 g

Put the broccoli in hot water and let it sit for a couple of minutes. Broccoli should still be crispy. Cut the broccoli florets and stem into small pieces.
Drain the liquids from the canned corn. Cut the pepper into small cubes. Cut the ham into cubes as well.
Mix the sour cream and the Greek yoghurt with chopped dill and parsley, then season with pepper and salt.
Mix all the ingredients with the dressing and leave to infuse in the refrigerator for a while.