German Salat Fix Recipes

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GERMAN WURST SALAD

This is a German meat salad that is really easy to prepare. Bologna, pickles, tomatoes and chives in a charming vinaigrette dressing.

Provided by MEAF0RDM0

Categories     Salad

Time 2h20m

Yield 6

Number Of Ingredients 9



German Wurst Salad image

Steps:

  • Slice the bologna into 1/4 inch thick slices, and then into 1/4 inch strips going down the entire length of the block. It should look like big spaghetti. Place in a serving bowl.
  • In a medium bowl, whisk together the vinegar and oil. Stir in the garlic, onion, tomato, chives and parsley. Slice the pickles lengthwise into spears, and add them to the dressing. Pour over the bologna, and stir to coat. Cover and refrigerate for 2 hours before serving. Serve cold.

Nutrition Facts : Calories 765.2 calories, Carbohydrate 5.2 g, Cholesterol 131.8 mg, Fat 69.3 g, Fiber 0.5 g, Protein 28 g, SaturatedFat 28.1 g, Sodium 2630.1 mg, Sugar 4.3 g

1 (3 pound) German bologna block
½ teaspoon minced fresh chives
½ teaspoon minced fresh parsley
½ teaspoon minced garlic
1 small onion, finely chopped
1 tomato, thinly sliced
4 Polskie Ogorki (Polish Dill Pickles)
½ cup distilled white vinegar
2 tablespoons vegetable oil

GERMAN CELERY ROOT SALAD

Celery root salad (Selleriesalat) is a staple in Germany in winter. You can buy it ready-made in a jar but my mom always made it for us from scratch. If you like, you can add garlic or fresh herbs, but I prefer it plain.

Provided by Lydia68

Categories     Salad     Vegetable Salad Recipes

Time 1h25m

Yield 4

Number Of Ingredients 7



German Celery Root Salad image

Steps:

  • Combine celeriac pieces, water, and 1 tablespoon salt in a saucepan, bring to a boil and cook until celeriac is soft, 15 to 20 minutes. Drain, reserving cooking liquid, and set aside to cool, about 1 hour. Cube celeriac and place in a bowl with onion.
  • Stir together cooled cooking liquid, vinegar, and sugar. Pour over celeriac and onion. Add oil and mix well. Season with salt.

Nutrition Facts : Calories 237.7 calories, Carbohydrate 46.6 g, Fat 4.6 g, Fiber 7.8 g, Protein 6.4 g, SaturatedFat 0.9 g, Sodium 2149.2 mg, Sugar 14.2 g

2 celeriac (celery root), peeled and cut into quarters
2 cups water
1 tablespoon salt, or as needed
1 large onion, finely chopped
5 tablespoons white vinegar
2 tablespoons white sugar
1 tablespoon rapeseed oil

GURKENSALAT (GERMAN CUCUMBER SALAD)

A traditional German favorite that I have loved since I was a child. This recipe is quick, easy, and delicious. Substitute cider vinegar for a different flavor. I prefer to leave the skins on the cucumbers for more texture and flavor, but they can also be peeled prior to slicing if desired. Flavor is best when marinated for several hours before serving.

Provided by hisunbeam

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 8h50m

Yield 8

Number Of Ingredients 9



Gurkensalat (German Cucumber Salad) image

Steps:

  • Spread cucumbers and onion on a platter; season with salt and let rest for 30 minutes. Squeeze excess moisture from cucumbers.
  • Stir sour cream, sugar, vinegar, dill, and parsley together in a large bowl.
  • Fold cucumber and onion slices into the sour cream mixture.
  • Refrigerate 8 hours to over night; garnish with paprika to serve.

Nutrition Facts : Calories 60.4 calories, Carbohydrate 7.9 g, Cholesterol 6.3 mg, Fat 3.1 g, Fiber 0.7 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 300.9 mg, Sugar 5 g

2 large cucumbers, sliced thin
½ onion, sliced thin
1 teaspoon salt
½ cup sour cream
2 tablespoons white sugar
2 tablespoons white vinegar
1 teaspoon dried dill
1 teaspoon dried parsley
1 teaspoon paprika

GERMAN SALAT FIX

This is my 'version' of the salad dressing that I loved while in Germany. I make several variations.

Provided by lorijeltema

Categories     < 30 Mins

Time 20m

Yield 2 Main servings, 2-4 serving(s)

Number Of Ingredients 14



German Salat Fix image

Steps:

  • Whisk together dressing ingredients in a large bowl.
  • Add salad ingredients and toss.
  • Top with sliced chicken.
  • If you do not use Feta cheese, you can drizzle blue cheese on top of the chicken.

Nutrition Facts : Calories 808.8, Fat 72.8, SaturatedFat 15.2, Cholesterol 85.9, Sodium 1474.7, Carbohydrate 14.6, Fiber 6.8, Sugar 3.7, Protein 30

1/2 cup olive oil
2 tablespoons lemon juice
1 teaspoon mustard (we like spicy Guldens)
1 teaspoon Splenda sugar substitute or 1 teaspoon sugar
2 teaspoons dill
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon salt
16 -20 ounces Baby Spinach
1/2 cup cubed feta cheese
1/4 cup black olives
1/3 cup green olives
1/4 cup shredded carrot
1 cup sliced breaded cooked chicken (Frozen breast tenders are good, but make sure they are the whole breast tender, not formed meat)

SCHWABISCHER KARTOFFELSALAT (GERMAN POTATO SALAD - SWABIAN-STYLE)

Living in southern Germany, this is one recipe that I had to get before we got back to the States. This style of potato salad is served at every restaurant and is in all the grocery stores. I got this recipe from one of my German friends, so this is an authentic German potato salad and tastes excellent!

Provided by Puppyfood

Categories     No Mayo Potato Salad

Time 40m

Yield 8

Number Of Ingredients 7



Schwabischer Kartoffelsalat (German Potato Salad - Swabian-Style) image

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; allow potatoes to cool slightly. Peel and slice potatoes. Mix potatoes and onions in a bowl; stir in mustard, salt, and black pepper.
  • Bring vegetable stock to a boil in a small saucepan, pour over potato mixture and stir to combine. Stir in vinegar and let rest for 10 minutes. Stir in vegetable oil and season with salt and black pepper if desired.

Nutrition Facts : Calories 121 calories, Carbohydrate 20.4 g, Fat 3.6 g, Fiber 2.6 g, Protein 2.4 g, SaturatedFat 0.6 g, Sodium 44.8 mg, Sugar 1.1 g

2 pounds potatoes, unpeeled
½ small onion, diced
½ teaspoon prepared yellow mustard
salt and ground black pepper to taste
1 cup vegetable stock
3 tablespoons vinegar, or more to taste
2 tablespoons vegetable oil

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