Spaetzle Salad
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g spaetzle
- 2 leeks
- 1 red pepper (s)
- 250 g Cabanossi
- 2 tablespoon vinegar
- 3 tablespoon oil
- 1 teaspoon mustard
- Salt and pepper from the mill
Print Recipe
Pin Recipe Instructions
- Cook the spaetzle in salted water according to the instructions.
- In the meantime, clean and wash the leek and cut into fine rings. Blanch for 30 seconds in boiling water, rinse in cold water. Wash the peppers, remove the seeds and inner skins, chop. Dice Cabanossi, fry without fat in a non-stick pan for about 5 minutes. Drain on paper towels.
- Mix the vinegar, oil, mustard, pepper and salt together.
- Drain the spaetzle, rinse and drain. Mix with the leek, paprika, cabanossi and sauce. The salad becomes even more aromatic if you let it steep for about 20 minutes.
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