Swiss Sausage Salad
by Tavolino
A hearty classic made with bologna, Emmental cheese, and pickles, marinated in a tangy vinegar-oil dressing. This salad is perfect as a quick meal or for buffets.
Ingredients
- Bologna (e.g., Lyoner) 300 g
- Emmental cheese 200 g
- Pickle(s) 100 g
- Onion(s) 2 small
- Distilled white vinegar 3 tbsp
- Water 3 tbsp
- Oil 4 tbsp
- Salt 1 tsp
- White pepper 0.25 tsp
Preparation
- 1
First, cut the 300 g of bologna into slices and then into fine strips.
- 2
Cut the 200 g of Emmental cheese into fine strips as well.
- 3
Cut the 100 g of pickles into strips.
- 4
Peel the 2 small onions and cut them into thin rings.
- 5
For the dressing, whisk together 3 tbsp of distilled white vinegar, 3 tbsp of water, 4 tbsp of oil, 1 tsp of salt, and 0.25 tsp of white pepper in a bowl.
- 6
Add the sliced ingredients to the marinade and mix everything thoroughly.
- 7
Let the sausage salad marinate for 60 minutes so the flavors can meld.