Summer Meat And Cabbage Salad
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Red wine vinegar||3 Tablespoon|
|Dijon mustard/Prepared spicy brown mustard||1⁄2 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Bologna||1 Pound (A Piece)|
|Yellow onion||1 Small, thinly sliced|
|Cabbage head||1⁄2 Small, trimmed and finely shredded|
|Lettuce leaves||1 Tablespoon (For Garnish)|
1. In a serving bowl, combine the oil, vinegar, mustard, salt, and pepper.
2. Cut the bologna into 1/4-inch slices, then stack, the slices and cut them into 1/4-inch strips.
3. Put the strips into the serving bowl along with the onion and cabbage, and the apple if used. Toss thoroughly to mix. If you have time, chill the salad for 45 minutes to 1 hour—it will taste better. Spoon the salad over the lettuce leaves. Serve with pumpernickel bread and butter.