Salad should not be missing on any barbecue table - our pink sauerkraut not only gives it a colorful accent
green head of lettuce
150 g "the cabbage with cranberries"
1 tsp spicy Dijon mustard
(fresh) salad herbs
salt & pepper
This is how we proceed
Wash lettuce and dry with a salad spinner.
For the vinaigrette, in a small bowl, whisk together a dash of balsamic with 1 tsp Dijon mustard and olive oil until you have a slightly creamy dressing.
Season with salt, pepper and herbs to taste.
Then peel and chop the onion, as well as the tomatoes into small pieces and arrange in a bowl together with the salad.
Spread the vinaigrette over it, top with "das kraut mit cranberries".
If you like, you can add edible flowers and berries for a summery color accent.