Quick spaetzle salad

Ingredients for 6 servings:

• 500 g spaetzle
• 1 can of corn
• 1 bell pepper(s), yellow
• 4 gherkins
• 1 can of mushrooms, 2nd or 3rd choice
• 250 ml remoulade with herbs
• n. B. Salt
• n. B. Spice(s) of your choice
• 1 bell pepper(s), red

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

quick salad, very variable

Cook the spaetzle al dente. Then rinse with cold water, drain well, and place in a large bowl. Clean the bell peppers. Chop them finely along with the gherkins and mushrooms and add to the spaetzle. Drain the can of corn and add to the salad. Finally, fold in the remoulade. Add salt and seasoning to taste. The salad cools quite quickly, so it’s ready to serve. However, it can also be prepared a day in advance and left to marinate overnight. Tip: If you like, you can use a can of Mexican mix instead of the can of corn. If the spaetzle have absorbed too much remoulade after a few hours, you can fold in a few tablespoons of the cucumber water to make it nice and fluffy again.