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More German Recipes 

Fleischsalat
Chopped meat salad with vinaigrette dressing

Fleischsalat German Bologna with Emmentaler and German Dill Pickles

more Fleischsalat and Wurstsalat recipes

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Prep time: | Cook time: | Total time: | Yield: 4 cups , Serving size: 1 cup | Calories per serving: 180 | Fat per serving: 15 gr | carbs per serving 3 gr | protein per serving: 10 gr

Ingredients:
4 oz German Bologna
2 small German style Dill Pickles
1/2 cup chopped onion I used green onion but you can also use about half of a medium onion.
2 tablespoons chopped parsley (a good handful off the bunch)
1/4 th cup of your favorite vinaigrette dressing or here is one I like Vinaigrette Dressing.
1 tablespoon juice from the pickle jar

Sour cream (optional)
1/4 cup Bell peppers strips (1/2 bell pepper)

 


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Hand Held Immersion Blenders


Directions:

Here I have 2 stacks of German bologna
I am going to make 2 different kinds of Fleischsalat. First the one with mayonnaise in the dressing cut in strips and one with just dressing and chopped into small chunks.

Cut the Bologna into strips and then into small chunks.

 



Cut the pickles into small chunks as well. I used Kühne dill pickles from Germany.

Finely dice the onion and add it to the salad.

 



Chop the parsley and add.

Add the vinaigrette dressing, and juice from the pickle jar. blend and refrigerate for a day if possible. As it sits the flavors mix and improve.

You can also finely chop the fleischsalat.

Tomato filled with Wurstsalat chopped fine and mixed with a bit of mayo.

You can also add small chunks of green or red bell peppers.

 

One way to serve Fleischsalat is on a bed of lettuce.

The name Kopfsalat means..
.head (Kopf) + salad (salat).

A very popular lettuce in Germany is called Kopfsalat
In the United States it is called Butter Lettuce, Bibb or Limestone.
Kopfsalat gets its name Butter lettuce because the leaves are rich, sweet and not bitter and "buttery". It gets the name Limestone lettuce from the fact that it grows in a very limestone based soil. Perhaps the reason it isn't so popular in the United States is that it is often 2 to 3 times as expensive. However 3 times is only a couple bucks more and definitely a great splurge. I just save the 2 bucks in another way.

Limestone is an American heirloom lettuce developed by John Bibb 1865.

 

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Here is a salad plate with a blend of creamy fleischsalat in strips and chopped fleischsalat in the vinaigrette to
stuff eggs. You can also use hollowed out tomato halves or bell pepper halves as "edible boats" for your Fleischsalat.

I used the chopped Fleischsalat stuffing the eggs with it

A good dark bread is a great platform for Fleischsalat, like an open face sandwich. I used
Pumpernickel. I used the chopped Fleischsalat and added a touch of sour cream to the mix.

 

 

 

 

Product Links and more Recipes

In USA

KitchenAid KHB100ER Hand Blender, Empire Red

 

 

In Australia

Tefal Click 'N' Mix Stick Blender

Wurstsalat

More about Fleischsalat

 
 

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Last updated July 23, 2013