Light summer salad

Ingredients for 4 servings:

• 1 can of corn
• 1 can of tangerine(s)
• 2 apples, e.g. Elstar
• 1 stalk(s) leek
• 5 tbsp lemon juice
• 3 tbsp sunflower oil
• 1 tbsp, heaped sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

with apples, corn and tangerines

Drain the corn and mandarin oranges. Mix the lemon juice, oil, and sugar well, preferably in a bowl with a lid. Peel and slice the apples, but not too finely; they should still have a bit of a bite. Immediately add the apples to the lemon marinade and mix well. Stir in the corn and mandarin oranges. Clean the leek, halve the stalk, and cut only the lighter part into thin strips. Then mix these into the salad. Place the lid on the bowl and let it sit in the refrigerator for a few hours. I like to make the salad the day before. The lemon juice prevents the apples from turning brown. If you serve the salad as a side dish, it serves four people. If you just want to eat the salad, it probably only serves two; I haven’t tried that yet.