Pretty in “Pesto” Cylinder Salad

- Cook Time
- 12 Minutes
- Yield
- 2

Away From Home Cooking Recipe Contest
By Carmell C.
Ferron, UT

Cooking Tips: For a quick and easy family breakfast away from home, simply combine a 28 ounce can of fruit, such as pears or peaches, with low-fat cottage cheese. Make sure you rinse and save the can for Pesto Pea Cylinder Salad, for lunch or dinner!

Ingredients

3 medium eggs
1 tablespoon mayonnaise
2 tablespoons + 1 teaspoon prepared pesto, divided
2 tablespoons feta cheese, divided
3 butter lettuce leaves, washed and patted dry
1 large tomato, sliced 1/4 inch thick slices
1 small avocado, sliced 1/4 inch thick slices
3/4 cup diced ham
1/3 cup frozen peas, defrosted
1 green onion, sliced

Instructions

Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes, then peel eggs.
Cut off both ends of a 28-ounce can. Wash and dry the can. You will use the can to create the cylinder shape of the salad. Make an egg salad by dicing 2 of the boiled eggs, then combine them in a small bowl with the mayonnaise, 1 tablespoon pesto, and 1 tablespoon feta.
On a dinner plate, place 2 lettuce leaves. Put the can on top of the lettuce. One ingredient category at a time, gently press each into the can, creating layers. With your hand on top of the salad, remove can.
Garnish the top with the remaining lettuce leaf and egg; sliced into wedges. Sprinkle with the remaining feta and drizzle with pesto.

Course : Salad
Recipe Type : Lunch