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Pork Sausage And Celery Salad Recipe
|Bologna||1⁄4 Pound (High-Quality)|
|Emmenthal cheese||1⁄4 Pound, sliced|
|Garlic||1 Clove (5 gm)|
|Fruit vinegar||1 Tablespoon|
|Freshly ground black pepper||1 Pinch|
|Olive oil||2 Tablespoon|
|Chives||1 Bunch (100 gm)|
|Hard boiled egg||1|
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
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.