German Picnic Salad
Ingredients
- 6 ounces flavorful semi-firm cheese of choice (Gouda, Swiss, Edam, Provolone, Havarti, etc), 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 finely chopped iceberg lettuce
- 1/2 can drained kidney beans
- 1/2 can drained corn
- For the dressing:
- 5 tablespoons neutral-tasting oil
- 4 tablespoons apple cider vinegar
- 1 1/2 teaspoons salt
- 3/4 teaspoon sugar
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 teaspoons German or yellow mustard
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 1 teaspoon chopped fresh marjoram
Instructions
- To make the dressing, whisk together the oil, vinegar, salt, sugar, pepper and mustard until emulsified. Stir in the fresh herbs.Combine the vegetables, kidney beans, corn, and cheese in a large mixing bowl.Pour the dressing over the salad, cover, and refrigerate at least 3 hours (the longer the better) before serving. Let stand at room temperature at least 30 minutes before serving. Enjoy with some crusty bread.
Video
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