Ingredients2 h 20 m servings 765 cals
- 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.
Per Serving: 765 calories; 69.3 g fat; 5.2 g carbohydrates; 28 g protein; 132 mg cholesterol; 2630 mg sodium. Full nutrition
ReviewsRead all reviews 7
While living in Germany I had opportunity to try many local dishes. Aside from jagerschnitzel, this one one of my favorites. This recipe tastes just like the one I had in country.
Thank you - my Oma and Opa used to make something very similar to this. Wonderful.
Very good. I made this recipe after returning from a trip to Germany and it brought back wonderful memories of the beautiful Bavarian alps!
Good Stuff. Would make a great salad with penne or blended with Mid-Summer Italian Bread Salad (which see on this site).
Very tasty! So simple, but so rich in taste. Good choice for something different.
Very different, but good. We didn't have time to chill it 2 hours, but I'm not sure it would make much difference.