Leek – Egg Salad
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 leeks
- 2 egg (s)
- 100 g sausae (turkey sausae)
- 1 small Glass pineapple, cut into pieces, unsweetened
- 80 g yourt (0.1%)
- 1 tablespoon salad cream
- 30 ml pineapple juice
- 1 teaspoon mustard
- salt and pepper
- Paprika powder
- Herbs as needed
Print Recipe
Pin Recipe Instructions
- Cut the leek into thin slices and simmer in salted water for about 2 minutes, drain and rinse with cold water.
- Boil the eggs for about 8 minutes, rinse in cold water, peel and cut into slices.
- Pour off the pineapple pieces and collect about 30 ml of the juice.
- Cut the turkey sausage into small pieces and place in a bowl with the leek, eggs and pineapple pieces.
- Mix the pineapple juice, yoghurt, salad cream and mustard into a dressing. Season with the spices and herbs. Pour the dressing over the salad and let it steep for about 1/2 hour.
- This salad is also suitable as a carbohydrate-free meal or with a slice of bread - depending on your mood.
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