For the colorful mushroom salad, clean the mushrooms, wash, cut into pieces and cook in lightly salted water for 15-20 minutes, then drain well.
Scald the tomatoes, peel and cut into eighths or slices. Finely dice ham. Mix oil, lemon juice, sour cream and chopped onion to salad dressing, season with salt and pepper.
Mix the sauce with the salad ingredients, let it stand well. Serve sprinkled with parsley.
Preparation Tip:
The colorful mushroom salad tastes spicier if you make it with roasted bacon cubes.
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