Colourful autumn salad

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
4 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 250 g Potatoes
  • 250 g Leeks (leek)
  • 7-10 Tbsp Salt
  • 200 g Cabanossi (garlic sausage)
  • 150 g Edam cheese
  • 1 can(s) (314 ml) Vegetable corn
  • 1 can(s) (425 ml) kidney beans
  • 1/2 bunch Parsley
  • 150 g Skimmed milk yoghurt
  • 1/2 (250 ml) Bottle of salad cream with mustard
  • 1 small head of oak leaf salad
  • 7-10 Tbsp Parsley and tomato wedges

Directions

  1. 1

    Peel and wash the potatoes and cook in boiling salted water for 15-20 minutes. Clean, wash and cut leek into rings. Blanch briefly in boiling salted water and rinse under cold water.

  2. 2

    Cabanossi cut into slices. Cut the cheese into thin pieces. Pour corn and beans on a sieve and rinse briefly under cold water. Drain potatoes and cut into slices. Wash parsley, chop finely and sprinkle over the salad.

  3. 3

    Mix all ingredients. Mix yoghurt and salad cream with mustard until smooth. Wash and drain the salad leaves. Line plate with lettuce leaves. Spread the lettuce on top. Pour a little salad cream on top.

  4. 4

    Garnish with parsley. Add the rest of the salad cream.

Nutrition Facts

KCAL
680 kcal
CARBS
38 g
FATS
43 g
PROTEINS
31 g

Categories & Tags

AppetizerMain dishSalad