Sauerkraut salad

Name: Sauerkraut salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 can(s) (580 ml) Sauerkraut; 1 can(s) (236 ml) Pineapple; 1/2 (approx. 200 g) Head romaine lettuce; 1 red and yellow peppers (approx. 200 g each); 2 TABLESPOONS Vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Sugar; 3 TABLESPOONS Oil (e.g. olive oil); 1 collar Chives; 4 discs Parma ham (about 10 g each)

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 can(s) (580 ml) Sauerkraut
1 can(s) (236 ml) Pineapple
1/2 (approx. 200 g) Head romaine lettuce
1 red and yellow peppers (approx. 200 g each)
2 TABLESPOONS Vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Sugar
3 TABLESPOONS Oil (e.g. olive oil)
1 collar Chives
4 discs Parma ham (about 10 g each)

Directions

1
Drain sauerkraut and pineapple separately. In the meantime clean, wash and drain the romaine lettuce. Wash, clean and cut the peppers into small cubes. Cut pineapple into medium sized pieces.
2
Season vinegar with salt, pepper and sugar. Stir in the oil bit by bit. Wash the chives, dab dry and cut into fine rolls. Roughly chop the sauerkraut. Mix sauerkraut with pineapple and paprika and mix with the vinaigrette.
3
Arrange sauerkraut salad with romaine lettuce leaves and 1 slice of Parma ham on each plate and sprinkle with chives.