Directions:
- Slice the bologna into 1/4 inch thick slices, and then into 1/4 inch strips going down the entire length of the block. It should look like big spaghetti. Place in a serving bowl.
- In a medium bowl, whisk together the vinegar and oil. Stir in the garlic, onion, tomato, chives and parsley. Slice the pickles lengthwise into spears, and add them to the dressing. Pour over the bologna, and stir to coat. Cover and refrigerate for 2 hours before serving. Serve cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 275.58 Kcal (1154 kJ) | ||
| Calories from fat | 217.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.19g | 37% | |
|---|---|---|---|
| Cholesterol | 43.08mg | 14% | |
| Sodium | 767.14mg | 32% | |
| Potassium | 308.98mg | 7% | |
| Total Carbs | 4.57g | 2% | |
| Sugars | 2.29g | 9% | |
| Dietary Fiber | 0.35g | 1% | |
| Protein | 8.55g | 17% | |
| Vitamin C | 13.9mg | 23% | |
| Iron | 0.8mg | 4% | |
| Calcium | 21.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 225.2 Kcal (943 kJ) | ||
| Calories from fat | 177.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.77g | 37% | |
|---|---|---|---|
| Cholesterol | 35.21mg | 14% | |
| Sodium | 626.89mg | 32% | |
| Potassium | 252.5mg | 7% | |
| Total Carbs | 3.74g | 2% | |
| Sugars | 1.87g | 9% | |
| Dietary Fiber | 0.28g | 1% | |
| Protein | 6.99g | 17% | |
| Vitamin C | 11.3mg | 23% | |
| Iron | 0.6mg | 4% | |
| Calcium | 17.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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