Leek and egg salad

Ingredients for 1 servings:

• 2 stalk(s) leeks
• 2 eggs
• 100 g sausage (turkey sausage)
• 1 small jar pineapple pieces, unsweetened
• 80 g yogurt (0.1%)
• 1 tbsp salad cream
• 30 ml pineapple juice
• 1 tsp mustard
• e.g. salt and pepper
• e.g. paprika powder
• n. B. Herbs of your choice

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

WW suitable – 7 P

Cut the leek into thin slices and simmer in salted water for about 2 minutes, drain, and rinse under cold water. Boil the eggs for about 8 minutes, then rinse under cold water, peel, and slice. Drain the pineapple chunks, reserving about 30 ml of the juice. Cut the turkey sausage into small pieces and add to the leek, eggs, and pineapple chunks in a bowl. Mix the pineapple juice, yogurt, salad cream, and mustard to make a dressing. Season with herbs and spices. Pour the dressing over the salad and let it marinate for about 30 minutes. This salad is also suitable as a carbohydrate-free meal or with a slice of bread—depending on your mood.