Juicy noodle salad
easy
40 mins
40 mins
Ingredients
- 300 g Spiral noodles
- 7-10 Tbsp Salt
- 1 package (30 g) deep-frozen 8-herb mixture
- 1 Perennial celery
- 1 can(s) (425 ml) Vegetable corn
- 125 ml Vegetable broth (instant)
- 4 TABLESPOONS White wine vinegar
- 7-10 Tbsp freshly ground white pepper
- 1 knife tip ground fenugreek (health food store)
- 4 TABLESPOONS Olive oil
- 150 g cherry tomatoes
- 2 (200 g) thick slice of cooked ham
- 1/2 Head endive salad
- 4 TABLESPOONS Salad cream (40 % fat)
- 75 g Whole milk yoghurt
- 7-10 Tbsp Parsley
- 7-10 Tbsp n
Directions
- 1
Cook the pasta in boiling salted water for about 10 minutes until al dente. Then rinse with cold water and drain. Place in a salad bowl. Mix in the halves of the herbs. In the meantime, clean and wash the celery and cut it into small pieces. Blanch in boiling salted water for about 2 minutes, drain. Pour the corn onto a sieve, rinse cold and also drain well. Add celery and corn to the noodles. Bring the vegetable stock to the boil. Season to taste very spicy with vinegar, pepper and some fenugreek. Stir in olive oil. Pour hot over the salad ingredients and let it soak through a little. Clean, wash and possibly halve the tomatoes. Dice ham finely. Clean and wash the endive salad, drain well and cut into fine strips. Arrange on a plate. Add diced ham to the pasta salad. Serve on a plate. Mix salad cream, yoghurt and remaining herbs. Season to taste with salt and pepper. Add to the salad as a blob or mix in as you wish. Garnish with parsley as desired
- 2
Record: Walküre
- 3
Cutlery: Christofle
Nutrition Facts
590 kcal
72 g
23 g
26 g
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