The zesty German wurstsalat makes a delicious lunch or light dinner.
This German salad (also enjoyed in Austria, and Switzerland) brings together a combination of bologna, pickles, and vegetables with a zesty, tart dressing making a tasty and satisfying meal.
Traditionally, this salad is prepared by cutting the ingredients into strips, but I just find it easier to keep pieces uniform.
If bologna isn't a favourite, it can be swapped with various other types of sausage like stadtwurst, Regensburger wurst, and my favourite, knackwurst. The pickles can be swapped with gherkins, the gruyere for Emmental, and the yellow mustard for sweet mustard. Try adding horseradish, radishes, or paprika.
(Makes 8 servings)
6 thick slices ring bologna, chopped (or ham)
2 large German dill pickles, chopped
2 Roma tomatoes, deseeded and chopped
1 medium fresh cucumber, deseeded and chopped
1 small sweet onion, chopped
1/2 cup gruyere, shredded
1/4 cup apple cider vinegar
1/4 cup German pickle brine
1/4 cup sunflower oil
1/4 cup fresh parsley, chopped
1/8 cup fresh chives, finely chopped
1 tablespoon German yellow mustard
1/2 teaspoon monk fruit sweetener (or coconut sugar)
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
In a salad bowl combine the bologna, dill pickles, tomatoes, cucumber, onion, and gruyere.
In a medium mixing bowl, whisk together the apple cider vinegar, pickle brine, oil, chives, mustard, sweetener, sea salt, and ground black pepper.
Pour the dressing over the salad and ross thoroughly. Cover and refrigerate for an hour prior to serving.
Nutritional Information Per Serving:
total calories = 199 | total fat = 16.03g | saturated fat = 4.54g | cholesterol = 22.13mg | sodium = 569.56mg | net carbohydrates = 6.59g | dietary fibre = 0.81g | sugars = 3.86g | protein = 7.28g