Kassler and Spinat Salad
Cooking Time30 m
Ingredients11
DifficultyMedium
This lukewarm salad is easy to make and stays just as cold. Potatoes, sun-dried tomatoes, red bulb, spinach and cashier go together to a saturating right that is happy to finish the day before. Pack it in a jar and bring it out – it works really well as excursion food.
Categories
Main courseDinnerYields
4ServingsCooking Methods
Kokt
Ingredients
4 servings
- Step: 1900 g fresh potatoes
- Step: 25 pc sun-dried tomatoes in oil
- Step: 31 pc red
- Step: 41 msk dijonsenap
- Step: 53 msk olive oil
- Step: 62 msk water
- Step: 71 pc garlic divide
- Step: 8salt
- Step: 9pepper
- Step: 10100 g fresh spinat
- Step: 11500 g disgraced cassler
Instructions
- Step: 1Scratch and rinse the potato and boil it softly.
- Step: 2Strip the tomatoes. Scale and cut the onion in thin divides.
- Step: 3Put the senap into a bowl. Add the oil a little at a time during whispering and whisper down the water. Press in the garlic and taste with salt and pepper.
- Step: 4Put the warm potato in a bowl along with tomatoes and red bulbs. Mix the dressing. Turn down the spinach.
- Step: 5Cut the cashier in strips and turn them into the salad.
Näring
| Calories | 452kcal |
|---|---|
| Carbohydrates | 43.1g |
| Fat | 14.9g |
| Protein | 31.9g |
| Serving Size | 4serving |
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