Description
A summer salad punctuated by German cheese recalls the food and culture of the Alps and makes a perfect picnic side dish.
Ingredients
Units
Scale
- 6 oz (170 g) Weissbier cheese, cut into 1/2 inch cubes
- 1 large onion, chopped
- 1/2 cucumber, diced
- 1/2 red bell pepper, diced
- 1/2 yellow bell pepper, diced
- 3 Roma tomatoes, diced
- 2 cups (480 ml) finely chopped iceberg lettuce
- 1/2 can drained kidney beans
- 1/2 can drained corn
For the dressing
- 5 tbsp (75 ml) canola oil
- 3 tbsp (45 ml) apple cider vinegar
- 1 1/2 tsp salt
- 3/4 tsp sugar
- 1/4 tsp freshly ground black pepper
- 1 1/2 tsp German or yellow mustard
- 2 tbsp (30 ml) chopped fresh parsley
- 2 tbsp (30 ml) chopped fresh chives
- 1 tsp chopped fresh marjoram
Instructions
- Combine the vegetables, kidney beans, corn, and cheese in a large mixing bowl.
- To make the dressing, whisk together the oil, vinegar, salt, sugar, pepper and mustard until emulsified. Stir in the fresh herbs.
- Pour the dressing over the salad, cover, and refrigerate at least 3 hours before serving. Let stand at room temperature at least 30 minutes before serving. Enjoy with some crusty bread.
- Prep Time: 4 hours
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 280