Sauerkraut salad

Name: Sauerkraut salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 Stalk (approx. 200 g) Leeks; 1/2 425 ml can of apricots; 120 g Shrimps; 400 g Sauerkraut; 2 TABLESPOONS Orange juice; 7-10 Tbsp some salad leaves and orange slices; 3 TABLESPOONS Salad Mayonnaise; 2 TABLESPOONS Skimmed milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Curry; 7-10 Tbsp pickled green pepper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 Stalk (approx. 200 g) Leeks
1/2 425 ml can of apricots
120 g Shrimps
400 g Sauerkraut
2 TABLESPOONS Orange juice
7-10 Tbsp some salad leaves and orange slices
3 TABLESPOONS Salad Mayonnaise
2 TABLESPOONS Skimmed milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Curry
7-10 Tbsp pickled green pepper

Directions

1
Clean the leek, wash it and cut it into very fine rings. Drain the apricots and collect 2 tablespoons of juice. Cut the apricots into thin slices. Wash the shrimps, drain them. Mix leek, apricots, shrimps, sauerkraut, orange and apricot juice.
2
Garnish the plate with orange slices and lettuce leaves and arrange the prepared salad on top. Stir mayonnaise and yoghurt until smooth. Season to taste with salt, pepper and curry. Add to the salad as a dip.
3
Serve sprinkled with pickled peppercorns.