500 g / 1 lb
5 g / 0.2 oz
Serves 3 - 696 cal per serving
white vine vinegar
Prep-time: 10 min. - Total-time: 45 min.
Cut bologna slices in quarters and onions in thin rings. Place in bowl and mix well. Make a dressing from oil, vinegar, fresh ground black pepper, salt and a pinch of sugar. Pour over the salad and mix. Let stand and refrigerate for 30 minutes. Right before serving top with fresh cut chives.
Serve with Laugenbrezeln (Soft Pretzels), or rye bread and a cold beer.