WURSTSALAT
Since I am originally from Germany, I would like you to try out this recipe. It is called wurstsalat, or in English, sausage salad. It is a German recipe.
Provided by elisabeth the only
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut hot dog, pickles and cheese in eatable pieces.
- Chop onion and add to the hot dog mix.
- Season it with salt, pepper, vinegar and water.
- Seasoning depends on individual taste.
Nutrition Facts : Calories 664.6, Fat 53.2, SaturatedFat 25.8, Cholesterol 124.7, Sodium 2265.1, Carbohydrate 13.8, Fiber 1.2, Sugar 8.2, Protein 32.3
HEIDELBERG WURSTSALAT
Given to me while working in Weisloch, Germany Serve chilled or right after it's made. Best the next day.
Provided by Crab Guy
Categories Spreads
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- cut bologna into thin strips about 4mm wide.
- dice swiss cheese into cubes.
- dice tomatoes.
- dice onions.
- add olive oil and red wine vinegar.
- mix well.
- add salt and pepper to taste.
- Serve chilled or right after it's made.
Nutrition Facts : Calories 855, Fat 70.7, SaturatedFat 31.3, Cholesterol 154.3, Sodium 2063.3, Carbohydrate 17.5, Fiber 1.8, Sugar 5.5, Protein 37.2
WEDGE SALAD
Steps:
- For the salad: Preheat the oven to 400 degrees F.
- Line a rimmed baking sheet with parchment paper. Set a rack on the baking sheet and lay the bacon on it in a single layer. Cook until crisp, 35 to 45 minutes, turning halfway through. When cool enough to handle, chop coarsely.
- For the ranch dressing: In a bowl or a jar with a tight-fitting lid, add the buttermilk, sour cream, chives, mayonnaise, parsley, lemon juice, salt, celery seed, onion powder, garlic powder, garlic and scallions and whisk together (or shake vigorously if using a jar).
- Assembly: Lay a lettuce wedge on each of 6 salad plates. Drizzle each wedge with 2 to 3 tablespoons of the dressing, letting it flow between the leaves of the lettuce and pool on the plate. Sprinkle over the tomatoes, onion and bacon. Garnish with the chives.
- Any leftover dressing can be refrigerated for up to 1 week.
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
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