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🍽️ Bavarian Corn Salad with Pretzel Chips

563 kcal · 30 min · 4 servings

Ingredients

• 1 pretzel stick
• 3 tbsp oil
• 0.5 bunch parsley
• 0.5 bunch chives
• 1 red onion
• 1 bunch radishes
• 100 g corn salad
• 75 g reduced-fat alpine cheese
• 2 tbsp apple cider vinegar
• 1 tbsp sweet mustard
• 1 tbsp medium-hot mustard
• salt
• pepper
• 1 tbsp pumpkin seed oil

Instructions

1. 1. Slice the pretzel stick lengthwise into thin slices.
2. 2. Lightly brush the pretzel slices with oil.
3. 3. Toast the slices under the preheated oven grill (medium setting) or in a non-stick pan until crispy on both sides.
4. 4. Wash the herbs and shake them dry.
5. 5. Pluck the parsley leaves and chop them coarsely.
6. 6. Cut the chives into fine rings.
7. 7. Peel the onion and cut it into thin strips.
8. 8. Clean and wash the radishes.
9. 9. Grate the radishes very finely.
10. 10. Clean the corn salad, but keep the stem bases together.
11. 11. Wash the corn salad and spin it dry.
12. 12. Cut the cheese into very fine strips.
13. 13. Whisk vinegar, both types of mustard, salt, pepper, the remaining oil, and pumpkin seed oil together with a whisk to make a salad dressing.
14. 14. Reserve some of the vinaigrette for later.
15. 15. Stir the chopped herbs into the vinaigrette.
16. 16. Toss the corn salad, onion strips, and radishes with three-quarters of the vinaigrette.
17. 17. Distribute the pretzel chips and cheese over the salad.
18. 18. Drizzle the salad with the remaining sauce.
19. 19. Serve the salad immediately.

Nutrition per serving

• kcal: 563
• Protein: 21 g · Fett/Fat: 40 g · Carbs: 28 g