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German Leek Salad - Lauchsalat
A delightful salad side dish that packs a punch but heaslthy. Best of both worlds.
4.83
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45
votes
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Course:
Side Dish
Cuisine:
German
Keyword:
Dairy, Salad, Vegetables, Vegetarian
Cook Time:
20
minutes
minutes
Total Time:
2
hours
hours
20
minutes
minutes
Servings:
4
people
Calories:
34
kcal
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Ingredients
Metric
Imperial
8
large
Leeks
trim
1/4
cup
sour cream
1/4
cup
cider vinegar
1
tsp
Dijon mustard
1
tsp
prepared horseradish
Salt
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Instructions
Place the leeks in a large skillet or baking dish and add enough water to cover them.
Bring to a boil over high heat, reduce the heat to low and simmer covered until tender, 10 to 15 minutes.
Drain the leeks on paper towels and arrange on a serving dish.
Combine about 1/4 cup (60 ml) of the cooking liquid with the remaining ingredients in a bowl and stir to combine.
Pour the sauce over the leeks and refrigerate for at least 2 hours.
Serve chilled.
Nutrition
Calories:
34
kcal
|
Carbohydrates:
1
g
|
Protein:
1
g
|
Fat:
3
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
0.01
g
|
Monounsaturated Fat:
0.03
g
|
Cholesterol:
10
mg
|
Sodium:
26
mg
|
Potassium:
13
mg
|
Fiber:
0.1
g
|
Sugar:
1
g