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Summer Meat And Cabbage Salad

Thrifty.Chef's picture
Ingredients
  Vegetable oil 1⁄3 Cup (5.33 tbs)
  Red wine vinegar 3 Tablespoon
  Dijon mustard/Prepared spicy brown mustard 1⁄2 Teaspoon
  Salt 1⁄8 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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Interest: 
Summer, Everyday
Ingredient: 
Cabbage

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