Pretzel Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 5 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 large pretzel (s)
- 8 tablespoon olive oil
- 2 tablespoon butter
- 6 radishes
- 150 g cherry tomato (s)
- 1 cucumber (s)
- 3 tablespoon white wine vinegar
- salt and pepper
- 1 teaspoon honey, more liquid
- 1 tablespoon mustard, sweeter
- 100 g spinach leaves, youn
Print Recipe
Pin Recipe Instructions
- Cut the pretzels into thin slices. Heat 4 tablespoons of olive oil with the butter in a pan and fry the pretzel slices over medium heat until crispy.
- Clean the radishes and cut into slices. Halve the cherry tomatoes. Quarter the cucumber lengthways, cut out the seeds and cut the cucumber into pieces. Put everything in a bowl. Add 4 tablespoons of olive oil, 2 to 3 tablespoons of white wine vinegar, a little salt, pepper, liquid honey and sweet mustard and stir everything together vigorously.
- Clean, wash and spin dry the young spinach leaves. Pour into the cucumber mixture, mix in the pretzel slices and arrange everything on a platter.
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