Bologna Salad My Way Food

BOLOGNA SALAD SANDWICH SPREAD I

Steps:

• Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Grind the bologna and eggs in a meat grinder with a medium blade.
• In a large bowl, mix the bologna mixture with desired amount of creamy salad dressing and desired amount of sweet pickle relish. Refrigerate 2 to 3 hours, or until chilled.

BOLOGNA SALAD, MY WAY

Steps:

• Here is what I am working with, two stacks of sliced bologna, 200 grams each stack, so I am using just under 1 pound, about 14 oz, no harm there.
• Cut the stack into 1/4 inch strips.
• Turn the stack 90 degrees and cut again into 1/4 inch strips to dice the bologna, place in a mixing bowl, repeat with the other stack.
• To the mixing bowl add the spring onions, green olives, and 1/2 cup mayo (I used Japanese Kewpie mayo). Mixed that together and another squirt or two of mayo if needed, goal is fully coated, not dripping.with mayo.
• Mix in the cheese. Cover and place in the fridge for 2-3 hours to chill.
• Serve in a sandwich, spread on crackers, or just enjoy as is.

MOM'S BOLOGNA SALAD

Steps:

• 1. Put all ingredients in a grinder or food processor. Grind until mixed well.
• 2. Make sandwiches out of it. Store in the refrigerator.

OLD FASHIONED BOLOGNA SALAD

Steps:

• Combine all the ingredients together.
• Cover and chill until ready to use.
• Makes about 1 quart of spread.

BOLOGNA SALAD

Steps:

• On a box grater or meat grinder shred the bologna.( Maybe ya meat man will grind it for ya).
• Add your pickle relish.
• Add your mayo.
• Stir ingredients together.
• Best when set over night, even better, the day after.

BOLOGNA AND CHEESE SALAD

Steps:

• In a small bowl, whisk together oil, vinegar, and lemon juice. Season with salt and pepper and place in refrigerator. Roughly chop all lettuces and place in bowl. Lightly toss in the pine nuts. Heat oil in saute pan over low heat. While oil warms, spread mortadella into individual sheets. Place dollop (little less than an ounce) of Gorgonzola in the center of each slice and fold mortadella up and around the cheese to form a package. Twist once, and insert toothpick to hold bundle in place. Place the packages in the saute pan and cook about 2 minutes until crispy. Flip and cook 2 minutes more. Remove to paper towel lined plate. Keep warm.
• Pour vinaigrette over salad and toss gently with fingertips. Divide salad between 4 places. Place 2 meat parcels on top and crack fresh black pepper over each plate.

BOLOGNA SALAD SANDWICHES

Steps:

• In a bowl, mix bologna, mayonnaise, relish, onion and Worcestershire sauce. Use about 1/3 cup of the salad for each sandwich, and top with a slice of cheese and lettuce if desired.