Wurzigsalad Recipes
WEDGE SALAD
Steps:
- Puree 1 cup each mayo and blue cheese with 1/2 cup buttermilk, 1 shallot, lemon zest, Worcestershire sauce, parsley, salt and pepper. Drizzle over iceberg wedges; top with egg mimosa (See No. 42) and crumbled bacon.
- See all 50 Simple Salads
THE ORIGINAL WALDORF SALAD
"Millions who never visited the Waldorf owe him a debt," The New York Times wrote in 1950, upon Oscar Tschirky's death. Mr. Tschirky, a Swiss immigrant who became known as "Oscar of the Waldorf," is credited with creating this piece of Americana in 1893, a timeless dish whose popularity has spread far past the Waldorf's exclusive doors and into home kitchens. Over time, variations would include blue cheese, raisins and chopped walnuts, which can be added here alongside the celery and apples. But the original is an exercise in simplicity: four ingredients that have lived on for over a century.
Provided by The New York Times
Categories dinner, easy, lunch, quick, weekday, salads and dressings, appetizer, main course, side dish
Time 10m
Yield 1 serving (as a main course)
Number Of Ingredients 5
Steps:
- Peel apple and cut into halves. Remove core and slice halves 1/4-inch thick. Reserve 4 slices. Cut remaining slices into thin strips.
- In a medium bowl, mix celery, mayonnaise and apple strips; season with salt and pepper to taste. Arrange on lettuce and top with apple slices.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 38 grams, Carbohydrate 30 grams, Fat 45 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 909 milligrams, Sugar 20 grams
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
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
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
BAYERISCHER WURSTSALAT (BARVARIAN SAUSAGE SALAD)
Make and share this Bayerischer Wurstsalat (Barvarian Sausage Salad) recipe from Food.com.
Provided by Julesong
Categories Vegetable
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the knockwurst into small cubes.
- Mince the pickles and onion.
- Mix together the vinegar, mustard and oil.
- Add salt, pepper, paprika and sugar.
- Adjust seasonings if desired.
- Add the capers; mix well.
- Stir in the chopped knockwurst, pickles, and onions.
- Just before serving, garnish with chopped parsley.
Nutrition Facts : Calories 256.5, Fat 22.8, SaturatedFat 6.7, Cholesterol 34.1, Sodium 1211.6, Carbohydrate 6, Fiber 1.1, Sugar 1.9, Protein 7.1
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