Danish Salad

Ingredients

300g frozen vegetable mix

100g pasta

150g cooked sausage

1 olive

1 onion

For the sauce:

150g mayonnaise

150g natural yogurt

1 tbsp lemon juice

Ground black pepper

Dill

Parsley

Green onion

1/4 tsp sugar

Cook the vegetables in a small amount of salted water, covered, over low heat for 6 minutes. Drain in a sieve and cool.

Cook the horns, rinse with cold water, and drain.

Cut the sausage into cubes.

Cut the olives into large rings. Cut the onion into rings. Mix everything together.



Mix the mayonnaise, yogurt, lemon juice, black pepper, herbs, and sugar thoroughly. Add the dressing to the salad, cover, and let it sit for 30 minutes at room temperature.



Enjoy!