Onion-Pineapple-Leek Salad
DIFFICULTY
easy
easy
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
7
- 4 vegetable onions (approx. 300 g each)
- 2 Leek sticks (leek; approx. 500 g)
- 2 TABLESPOONS Oil
- 1 jar(s) (850 ml; separation weight 490 g) Pineapple in slices
- 2 (150 g each) Cup of whole milk yoghurt (3,5 % fat)
- 100 g Salad mayonnaise (50 % fat)
- 2-3 TEASPOONS Curry
- 1 TABLESPOON Sugar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Kumquats and flat parsley
Directions
- 1
Onions peel, quarter and in fine strips cut. Clean and wash the leek and cut into fine rings. Heat the oil in a large pan and fry the onions and leek in it over medium heat for about 10 minutes. Drain on a sieve and let cool down. In the meantime, drain the pineapple. Collect the juice.
- 2
Cut the pineapple into pieces. Mix yoghurt, mayonnaise and 3-4 tablespoons of pineapple juice. Season with curry, sugar, salt and pepper. Mix all salad ingredients with the salad dressing. Arrange the salad on a plate. Serve garnished with sliced kumquats and parsley
- 3
Per portion (for 8 people) approx. 960 kJ/ 230 kcal. E 4 g/ F 11 g/ KH 26 g. Per portion (with 6 people) 1260 kJ/ 300 kcal. E 6 g/ F 15 g/ KH 35 g
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