HEIDELBERG WURSTSALAT

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Heidelberg Wurstsalat image

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

2 lbs german bologna
1 lb swiss cheese
5 medium tomatoes
2 medium dill pickles
1 large onion
3 tablespoons olive oil
1/3 cup red wine vinegar (or Oil of Maggi)
salt, to taste
black pepper

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

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