Meat salad that deserves its name
Everybody knows meat salad. This is usually this too acidic mayonnaise lamp, in addition to cheap boiled sausage usually only sour cucumbers are included.
Inspired by a salad tip, here at FM I made a "leftover salad" that tasted sensational. And since I did not make an onion, it can be kept in the fridge for a few days.
Which ingredients have I taken?
- About a pound of lean stewed pork roast.
- Approximately 200 g fresh savoy cabbage.
- Approximately 200 g of fresh, small mushrooms.
- A few cherry tomatoes.
- Approximately 100 g sliced cheese.
- 3 sour cucumbers.
- 2 cups of sour cream.
- Approximately 100 g mayonnaise.
- 2-3 tablespoons of vinegar (I took quince-pear vinegar, Gibts from Hengstenberg).
- 1 tablespoon of table horseradish.
- 1 tbsp mustard.
- Salt pepper.
- Some garlic powder (not fresh, as this just as onion leavened).
- Some dried dill.
And here we go:
Wash the herb, cut into thin strips and blanch for three minutes in boiling salted water, then quench in ice water. Clean the mushrooms, halve small ones, slice larger ones and sauté in a little butter. Allow both to cool.
The sauce stir from sour cream and mayo. Tasting with the spices.
Cut meat, tomatoes, cucumbers and cheese into small cubes. Put everything in the sauce. Stir well and let it sit in the fridge for several hours. In addition you give baguette bread.
This salad is a bit more time consuming, but compensates for its harmonious taste. And he certainly has only half as much calories as finished.
Of course you can change it in many different ways, replace pork with poultry or beef, take other vegetables, spice it up differently. There are the fancy door and gate open. Just: do yourself a favor and take fresh ingredients, then it tastes all the better.
