Colourful autumn salad

Name: Colourful autumn salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

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