German tongue salad #1 - zungensalat
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Smoked tongue; cooked, julienned |
| 1 | cup | Macaroni; cooked |
| 1 | cup | Carrot; cooked, diced |
| ½ | cup | Green peas; cooked |
| ½ | cup | Knob celery; cooked, diced |
| Salt and pepper | ||
| 1 | pinch | Powdered mustard |
| 1 | cup | Mayonnaise |
| Oil and vinegar | ||
Directions
Toss ingredients with seasonings and mix with mayo plus just a little oil and vinegar to sharpen the flavor of the dressing. Chill 1 hour and serve with Westphalian rye bread.
Variations: When smoked salami sausage is substituted for tongue, it is called Danischer salad- Danish Salad.
From: The German Cookbook by Mimi Sheraton, 1965.
LC # 65-24163 Posted by: Jim Weller.
Submitted By JIM WELLER On 11-25-95