Ingredients:
- 1/2 lb emmenthaler cheese (or common swiss cheese)
- 12 oz sausages (must use a cooked sausage, can use summer sausage , a good bologna, knackwurst , or frankfurter , but n)
Directions:
- Pour water into a pot and bring to a boil. Place the onion rings in the boiling water and cook for 2 minutes. Pour into a sieve and let drain thoroughly.
- Remove any rind from the cheese and cut into strips about 1/4 X 1 .
- Remove any skin from the sausage and cut into slices about 1/8 X 1'.
- Slice the gherkins about 1/8 thick.
- Place the onion rings, cheese strips, and sliced sausage and gherkins in a salad bowl.
- Make the dressing by mixing together the vinegar and water, adding the mustard, salt, pepper and sugar, and whisking in the oil.
- Pour the dressing over the salad ingredients and mix well.
- Refrigerate for at least one hour to let the flavors blend.
- Sprinkle with chives before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 342.57 Kcal (1434 kJ) | ||
| Calories from fat | 237.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.34g | 41% | |
|---|---|---|---|
| Cholesterol | 73.99mg | 25% | |
| Sodium | 924.24mg | 39% | |
| Potassium | 173.93mg | 4% | |
| Total Carbs | 16.02g | 5% | |
| Sugars | 10.56g | 42% | |
| Dietary Fiber | 2.04g | 8% | |
| Protein | 9.99g | 20% | |
| Vitamin C | 4.3mg | 7% | |
| Iron | 1mg | 5% | |
| Calcium | 23.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 184.74 Kcal (773 kJ) | ||
| Calories from fat | 127.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.2g | 41% | |
|---|---|---|---|
| Cholesterol | 39.9mg | 25% | |
| Sodium | 498.43mg | 39% | |
| Potassium | 93.8mg | 4% | |
| Total Carbs | 8.64g | 5% | |
| Sugars | 5.69g | 42% | |
| Dietary Fiber | 1.1g | 8% | |
| Protein | 5.39g | 20% | |
| Vitamin C | 2.3mg | 7% | |
| Iron | 0.5mg | 5% | |
| Calcium | 12.7mg | 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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