NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- mayonnaise, 120 ml1/2 cup
- plain yoghurt, plain; 120 ml1/4 cup
- walnuts, chopped; 120 g1/2 cup
- condensed cream of mushroom soup, condensed; 120 ml1/2 cup
- hard boiled eggs, hard boiled, peeled and chopped3
- fresh parsley, chopped fresh1 tbsp
- lemon juice1 tsp
- salt, or less, to taste1 1/2 tsp
- pepper1 tsp
- dry mustard, dry1/4 tsp
- cooked rice, cooked, cooled; 700 g3 cup
- cooked chicken, cooked, cooled and chopped; 480 g2 cup
- carrot, grated; 60 g1/4 cup
- green onion, chopped2 tbsp
- celery, chopped; 120 g1/2 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
In the serving bowl, whisk or mix mayonnaise, yoghurt, cream of mushroom soup, lemon juice, salt, pepper, and dry mustard until smooth.
Add remaining ingredients and mix well using a spoon or fork.
Refrigerate for at least half an hour.
Top with a sprig of parsley and serve.
