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0 from 6 votes

German Picnic Salad

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
15 mins
Additional Time
3 hrs
Total Time
3 hrs 15 mins
Servings: 6
Course: Side Dish , Salad
Cuisine: German

Ingredients

  • 6 ounces flavorful semi-firm cheese of choice (Gouda, Swiss, Edam, Provolone, Havarti, etc), cut into 1/2 inch cubes,
  • 1 large onion , chopped
  • 1/2 cucumber , diced
  • 1/2 red bell pepper , diced
  • 1/2 yellow bell pepper , diced
  • 3 roma tomatoes , diced
  • 2 cups finely chopped iceberg lettuce
  • 1/2 can drained kidney beans
  • 1/2 can drained corn
  • For the dressing:
  • 5 tablespoons neutral-tasting oil
  • 4 tablespoons apple cider vinegar
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon sugar
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons German or yellow mustard
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon chopped fresh marjoram

Instructions

    Cup of Yum
  1. 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.