Meat Cheese Spaetzle Salad
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 500 g meat loaf, coarse or fine
- 250 g spaetzle
- 250 kl. Jar pickled cucumber
- 3 onion (s), red
- 2 red pepper (s)
- 1 bunch radishes
- 1 tablespoon mustard
- salt and pepper
- Cucumber liquid
- Sunflower oil
- Parsley, curled
Print Recipe
Pin Recipe Instructions
- You cook the spaetzle according to the instructions on the package. Cut the meatloaf into narrow strips, about as wide and long as your spaetzle are, is more attractive and easier to fork up later. Cut the onions, peppers, pickles and radishes into strips. Mix the cucumber stock, mustard, vinegar, parsley, salt and pepper together into a spicy salad dressing, because the spaetzle absorb a lot of flavor and you may have to add seasoning later.
- Drain the spaetzle, place in a bowl and let cool down briefly. Add the remaining ingredients, pour your marinade over them and mix everything together. Let the salad steep a little and season to your liking. I like to use meat loaf instead of the normal Lyoner because it is a bit heartier.
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