German Picnic Salad
User Reviews
5
4 reviews
Excellent
German Picnic Salad
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 6 ounces semi-firm cheese Gouda, Swiss, Edam, Provolone, Havarti, etc), cut into 1/2 inch cubes, flavorful, of choice
- 1 onion chopped, large
- 1/2 cucumber , diced
- 1/2 red bell pepper , diced
- 1/2 yellow bell pepper , diced
- 3 Roma tomato diced
- 2 cups lettuce iceberg, finely chopped
- 1/2 kidney bean drained, canned
- 1/2 corn drained, canned
- For the dressing:
- 5 tablespoons neutral oil
- 4 tablespoons apple cider vinegar
- 1 1/2 teaspoons salt
- 3/4 teaspoon sugar
- 1/4 teaspoon black pepper freshly ground
- 1 1/2 teaspoons yellow mustard or German mustard
- 2 tablespoons parsley chopped, fresh
- 2 tablespoons chives chopped fresh
- 1 teaspoon marjoram chopped, fresh
Instructions
- To make the dressing, whisk together the oil, vinegar, salt, sugar, pepper and mustard until emulsified. Stir in the fresh herbs.Combine the vegetables, kidney beans, corn, and cheese in a large mixing bowl.Pour the dressing over the salad, cover, and refrigerate at least 3 hours (the longer the better) before serving. Let stand at room temperature at least 30 minutes before serving. Enjoy with some crusty bread.
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User Reviews
Overall Rating
5
4 reviews
Excellent
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