Tulip Salad

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Tulip Salad

  • 20 min
  • 4 people


  • 12 oz Tulip Chicken Luncheon Meat
  • 4 Tomato
  • 1 can Black olives
  • 1 can Corn
  • 0.5 cup Grated yellow cheese
  • Crisp green lettuce
  • 1 cup Mayonnaise
  • 1 cup Plain yogurt
  • 2 tbsp Dill
  • 6 tbsp Lemon juice
  • 4 tbsp Olive oil
  • 2 cloves Garlic
  • Salt
  • Freshly ground pepper
Print recipe


Combine the mayonnaise, yogurt, dill, lemon juice, olive oil and garlic in a blender and blend into a vinaigrette. Refrigerate until ready to serve.

Wash and chop the lettuce.

Chop the Tulip Jamonada de Pollo and tomatoes into cubes. Slice the black olives.

Place the lettuce in the bottom of a serving dish as a base and add the Jamonada de Pollo, tomatoes, olives, corn and cheese.

Serve well chilled with the dressing.