Paprika-Oliven-Salat mit Cabanossi und Kräutercreme

Ingredients

• 2 Potatoes
• 150 ml Vegetable broth
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 1 Red Onion
• 100 g Cabanossi
• 1 tbsp balsamic vinegar
• 150 g mixed leafy greens
• 100 g herb melting cheese
• 50 g green olives
• 50 g black olives

Instructions

1. 1.

   Peel, wash and dice the potatoes. Cook in vegetable broth for about 15 minutes. Quarter the bell peppers, remove white membranes, rinse and chop into small pieces. Peel the onion and cut into wedges. Remove skin from Cabanossi and slice thinly.

2. 2.

   Mix vinegar with the potatoes and let cool in the broth. Rinse leafy greens if desired, then dry. Whisk cheese cream with a bit of potato broth until creamy. Drain potatoes. Combine peppers, potatoes, onion, Cabanossi and greens; arrange on plates. Pour cheese cream over the salad and sprinkle olives before serving.