A crunchy green salad from Germany, Lauchsalat (lauk-sah-lat) is a delightful addition to a selection of salads or may be served on its own with cold meats.


2 lb. leeks, trimmed, cut into

1-inch slices, cooked and well drained

5 fl. oz. sour cream

1 tablespoon lemon juice

1 teaspoon prepared German mustard

½ teaspoon sugar

½ teaspoon salt

2 teaspoon black pepper

Put the leeks in a large salad bowl. In a small bowl mix together the sour cream, lemon juice, mustard, sugar, salt and pepper. Pour the sauce over the leeks and toss well to mix. Place the bowl in the refrigerator to chill. Serve the salad very cold.

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