canned salad

Ingredients for 4 servings:

• 1 can mushrooms, sliced
• 1 can peas
• 1 can carrot(s)
• 1 jar asparagus, sliced
• 1 bunch of radishes
• some gherkins, amount according to taste
• 2 tbsp vinegar (white wine vinegar)
• 2 tsp, heaped mustard, hot
• 6 tbsp oil, neutral
• Salt and pepper, white

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

quick salad with various canned vegetables

Drain the mushrooms, peas, carrots, and asparagus and place them in a bowl. Wash the radishes, remove any greens, and cut into sticks. Cut the gherkins into small strips. Briefly mix everything together in a bowl. Combine the vinegar with the mustard and whisk in the oil. Season generously with salt and pepper. Tip: The easiest way to mix the dressing is in a jar with a screw top or a shaker. Pour the dressing over the vegetables, mix, and refrigerate the salad for about 1 hour. Season again with salt, pepper, and vinegar before serving. Fresh pretzels go very well with this salad!