GERMAN WURST SALAD
This is a German meat salad that is really easy to prepare. Bologna, pickles, tomatoes and chives in a charming vinaigrette dressing.
Provided by MEAF0RDM0
Categories Salad
Time 2h20m
Yield 6
Number Of Ingredients 9
Steps:
- Slice the bologna into 1/4 inch thick slices, and then into 1/4 inch strips going down the entire length of the block. It should look like big spaghetti. Place in a serving bowl.
- In a medium bowl, whisk together the vinegar and oil. Stir in the garlic, onion, tomato, chives and parsley. Slice the pickles lengthwise into spears, and add them to the dressing. Pour over the bologna, and stir to coat. Cover and refrigerate for 2 hours before serving. Serve cold.
Nutrition Facts : Calories 765.2 calories, Carbohydrate 5.2 g, Cholesterol 131.8 mg, Fat 69.3 g, Fiber 0.5 g, Protein 28 g, SaturatedFat 28.1 g, Sodium 2630.1 mg, Sugar 4.3 g
WURSTSALAT (SWISS/GERMAN SAUSAGE SALAD)
Wurstsalat - or Sausage Salad - is a meaty Swiss/German salad. Made from chopped sausage, cheese, pickles, and onions, this flavorful dish is covered in a simple dressing and makes a great snack or summer dinner!
Provided by Recipes From Europe
Categories Salads
Time 1h20m
Number Of Ingredients 9
Steps:
- Cut the sausage into slices (if it isn't already sliced) and then into thin strips. Cut the swiss cheese and the baby dill pickles into thin strips as well. Place everything into a large mixing bowl.
- Peel the onion and chop it into very small cubes or thin strips and add them to the bowl as well.
- Now prepare the dressing. For that, add the white wine vinegar, oil, pickle juice, salt, and pepper to a small bowl. Mix everything well then pour it over the ingredients in the large bowl.
- Mix everything until the sausage and cheese are evenly coated in the dressing.
- Cover the bowl and place the sausage salad in the fridge for an hour so the flavors can mingle (this makes a big difference in taste, in our opinion!).
- After the hour is up, remove the salad from the fridge, taste it, and add more salt, pepper, and/or vinegar to taste.
- Serve the salad with fresh soft pretzels or crusty bread.
Nutrition Facts : ServingSize 1 g, Calories 447 kcal, Carbohydrate 5 g, Protein 20 g, Fat 38 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 78 mg, Sodium 1256 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 20 g
WURZIG SALAD
A flavorful cold spinich salad with eggs, bacon, tomatoes and a vinagrette dressing. To lighten up the recipe you can substitute the sugar for 1 1/2 times it's amount in Splenda.
Provided by gingersnap081
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Whisk together oil, sugar, ketchup, vinegar, worchester, grated onion and cheese. Can sit in refrigerator overnight to blend the flavors.
- Toss spinach with eggs, minced onion, sliced mushrooms, bacon and tomatoes.
- Pour dressing over and mix salad.
Nutrition Facts : Calories 853.2, Fat 68.6, SaturatedFat 11.6, Cholesterol 154.3, Sodium 555.2, Carbohydrate 52.8, Fiber 3.2, Sugar 46.5, Protein 11
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WURSTSALAT (SWISS SAUSAGE SALAD) - THE DARING GOURMET
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5/5 (8)Category Entree, Lunch, SaladCuisine Austrian, German, SwissCalories 374 per serving
- Slice the meat, cheese, pickles, onions and place them in a bowl with the chopped parsley. Pour the vinaigrette over the salad. Toss to thoroughly coat the salad, add more salt and pepper to taste, and then chill for at least an hour before serving, giving it another couple of stirs.
- Serve the Swiss Wurstsalat cold or at room temperature with some crusty bread for lunch for as a light dinner. (Omit the bread for low carb or keto.)
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- Slice the bologna, pickles, apple, red onion and parsley. Combine all ingredients in a small bowl.
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