Colorful spring salad
- 2 eggs
- 150 g Sugar snap peas
- Salt
- 3 slices toasted bread
- 20 g Butter or margarine
- 1 (approx. 250 g) Kohlrabi
- 1 Bund Radishes
- 1/2 (approx. 250 g) Cucumber
- 1 Bund Rauke
- 2-3 tbsp white wine vinegar
- 1 TL medium hot Mustard
- white pepper
- 4-5 EL Oil
40 minutes
easy
- 1.
- Boil the eggs hard for 8-9 minutes, rinse in cold water and peel. Clean and wash the sugar snap peas and cut in half at an angle. Blanch in boiling salted water for about 2 minutes, rinse with cold water and drain. In the meantime, cut the toast into small cubes. Heat the fat. Roast the toast cubes all around until golden brown and remove. Peel the kohlrabi, wash and cut into thin, approx. 3 cmcut long sticks. Clean, wash and slice the radishes and cucumber. Clean the rocket, wash, drain and pluck into bite-sized pieces. For the marinade, mix the vinegar and mustard together. Season with salt and pepper. Beat in the oil. Mix the prepared vegetables and arrange on a plate. Chop the eggs and strain them through a sieve. Scatter eggs and croutons over the salad. Drizzle the salad with a little marinade. Add the remaining marinade separately
1 person approx.:
- 270 kcal
- 1130 kJ
- 8 g protein
- 19 g fat
- 17 g carbohydrates
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