German Meat Salad I Recipes
GERMAN MEAT SALAD I
This should be called Fleischsalat or Wurstsalat depending on where you are in Germany, but I am not using German Bologna, just regular bologna from Tesco here in Thailand. There is two dressings listed as well, a vinaigrette and mayo, use either one per your preference.
Provided by Lee Thayer
Categories Salads
Time 15m
Number Of Ingredients 8
Steps:
- 1. Stack the bologna slice into 1/4 inch wide strips, add to a mixing bowl.
- 2. Slice the cheese into long thin slices, then stack and slice those into 1/4 inch wide strips, add to the mixing bowl. I use block cheese.
- 3. Slice the pickles, you guessed it, into 1/4 inch wide pieces like the bologna and cheese, add to the mixing bowl.
- 4. Mix together the vinaigrette dressing and pickle juice, add the dressing to the mixing bowl and toss to mix together.
- 5. Or toss with the mayo.
- 6. Cover and place in the fridge to chill for 2-3 hours.
- 7. Serve as is or on a bed of lettuce. Enjoy.
FLEISCHSALAT (MEAT SALAD)
I adopted this recipe and this is the original description, "This is my families version of Fleischsalat. It is not like what you can buy in German shops under the same name (they just contain bologna, pickles and mayonnaise). My dad used to make a huge bucket for the Christmas holidays and for me it's still part of Christmas, though I'd eat it any other time of the year as well. It is lighter than the standard Fleischsalat. Use more Fleischwurst if you like".
Provided by lauralie41
Categories German
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Finely dice all the ingredients and mix with the mayonnaise.
- Let sit for 30 minutes in the fridge before serving.
- Can be stored in the fridge for about a week.
- Serve on bread (pumpernickel).
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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