Bologna And Cheese Salad Recipes

OLD FASHIONED BOLOGNA SALAD

Steps:

• Grind bologna, and chop onions, celery and hard boiled eggs. (See notes for an easy shortcut.)
• Combine ground bologna, diced veggies and eggs and pickle relish. Set aside.
• In a medium saucepan, cook sugar, flour, salt, pepper, ground mustard, vinegar, butter and egg yolks until just boiling and thickened. Let cool.
• Combine cooked dressing and bologna mixture.
• Eat on crackers on as a sandwich.

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.

GERMAN WURST SALAD

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.

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 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.