Bologna Vegetable Salad

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Bologna Vegetable Salad
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
420
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories420 kcal(20 %)
Protein20 g(20 %)
Fat36 g(31 %)
Carbohydrates4 g(3 %)
Author of this recipe:

Ingredients

for
4
Ingredients
50 grams
2
300 grams
Peas (In pods, substitute 100 g frozen peas)
2
3 tablespoons
2 tablespoons
500 grams
1 bunch

Preparation steps

1.

Wipe the mushrooms with a damp paper towel. Cut in half or slice depending on the size. Peel and finely chop the carrots. Remove the peas from the pods. Blanch the mushrooms, carrots and peas in a covered pot of simmering water until tender, about 5 minutes. Drain, rinse with cold water and drain again. Reserve 2 tablespoons of the vegetable water for later use.

2.

Cut the cucumbers into strips. In a bowl, whisk the vegetable water with the vinegar and oil, and season with salt and pepper to taste. Cut the bologna into thin strips. In a bowl, stir the mushrooms with the carrots, peas, cucumbers, bologna and dressing until thoroughly combined. Marinate for 1 hour. 

3.

Season the salad with salt, pepper and vinegar to taste. Rinse the chives and cut into thin rings. Sprinkle over the salad. Serve the salad with pretzels or hearty peasant bread if desired.