Pork Sausage And Celery Salad Recipe

Summary

CuisineCourse
Main Ingredient

Ingredients

 Bologna1⁄4 Pound (High-Quality)
 Emmenthal cheese1⁄4 Pound, sliced
 Celery1 Pound
 Green peppers2
 Shallots3
 Garlic1 Clove (5 gm)
 Fruit vinegar1 Tablespoon
 Salt1 Pinch
 Sugar1 Pinch
 Freshly ground black pepper1 Pinch
 Olive oil2 Tablespoon
 Chives1 Bunch (100 gm)
 Hard boiled egg1

Nutrition Facts

Serving size: Complete recipe

Calories 1337 Calories from Fat 906

% Daily Value*

Total Fat 102 g157.2%

Saturated Fat 39.2 g195.8%

Trans Fat 1.7 g

Cholesterol 405.2 mg

Sodium 2077 mg86.5%

Total Carbohydrates 58 g19.4%

Dietary Fiber 15.1 g60.6%

Sugars 18.7 g

Protein 62 g124.1%

Vitamin A 208.1% Vitamin C 563.9%

Calcium 160.8% Iron 37.8%

*Based on a 2000 Calorie diet

Directions

Halve and thinly slice the bologna.
Cut the Emmenthaler into thin strips.
Wash the celery, remove the larger strings and slice thinly.
Chop some of the leaves and reserve some leaves for garnish.
Halve the peppers, remove the stem end, white membrane and skin and dice.
Peel the shallots and the garlic clove, chop and mix with the vinegar, salt, sugar and pepper.
Slowly whisk in the oil.
Wash and pat the chives dry and chop.
Peel and cut the egg into eighths.
In a bowl gently mix the bologna with the cheese, celery and green pepper.
Pour on the marinade and mix in the chives and chopped celery leaves.
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