Light sausage salad

Name: Light sausage salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 Leek (leek; approx. 350 g); 1 (60 g) red onion; 1 TABLESPOON Oil; 250 g Lamb's lettuce; 1 can(s) (212 ml) Vegetable corn; 250 g Poultry meat sausage; 2-3 TABLESPOONS white balsamic vinegar; 1 TABLESPOON grainy mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2-3 TABLESPOONS Olive oil

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 Leek (leek; approx. 350 g)
1 (60 g) red onion
1 TABLESPOON Oil
250 g Lamb's lettuce
1 can(s) (212 ml) Vegetable corn
250 g Poultry meat sausage
2-3 TABLESPOONS white balsamic vinegar
1 TABLESPOON grainy mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2-3 TABLESPOONS Olive oil

Directions

1
Clean, wash and cut the leek into rings. Peel onion, cut into rings. Heat oil in a pan, fry leek and onion rings in it. Take them out and let them cool down.
2
In the meantime clean, wash and spin-dry lamb's lettuce. Drain the corn. Cut chicken sausage into halves. Mix vinegar with mustard. Season with salt, pepper and sugar. Fold in olive oil.
3
Mix lamb's lettuce, leek, onion rings, corn and poultry sausage and drizzle with salad dressing. Farmers crusty bread goes well with it.