- Whisk together the preserved lemon, olive oil, parsley, honey and some salt and pepper in a large bowl. Add the salad greens, bell peppers, feta and hazelnuts, toss together and serve.
FARMER SALAD (FARMERSALAT)
I adopted this recipe and this is the original description "This is my copycat version, of what you can buy in German delicatessen as Farmersalat.I've tried it with fresh grated carrots as well, but found this version resembled the storebought version that I like the most".
Provided by lauralie41
Yield 4-8 serving(s)
Number Of Ingredients 6
- mix all ingredients together.
- Let sit in the fridge for at least 30 min, so the flavours can melt together.
FARMER'S MARKET CHOPPED SALAD
Provided by Food Network
Number Of Ingredients 17
- In a small mixing bowl, combine the shallot, vinegar, lemon juice, and mustard and whisk to combine. Slowly add the oil, whisking to incorporate. Add the yogurt, salt and pepper and blend well. Taste for seasoning. Combine all the salad ingredients in a large salad bowl. Add the dressing and toss until all the vegetables are well coated. Sprinkle with freshly ground pepper, if desired, and serve.
- ADVANCED PREPARATION: The dressing can be prepared up to 1 day ahead and refrigerated. Whisk the dressing well before using. The salad can be prepared up to 2 hours ahead and refrigerated.
GERMAN FARMER'S SALAD (BAUERNSALAT)
I got this recipe of my mum this Christmas. She had made it for Christmas Eve and the more I ate of it, the more I liked it. I usually prefer mayonnaise, but in this recipe miracle whip works better. This works best if you make it a day in advance and leave the flavours to develop. Bologna is called 'Feine Schinkenwurst' or 'Feine Fleischwurst' in Germany and you might find it in some supermarkets sold as such. I know in the UK you can get it in a ring in Aldi.
Provided by -Sylvie-
Yield 6-8 serving(s)
Number Of Ingredients 13
- Cut the sausage, cheese and apples into small, even cubes.
- Slice the eggs.
- Chop the onion really fine and mix in a large bowl with the miracle whip, yoghurt, mustard, dill pickle liquid and sugar.
- Season to taste with salt and pepper.
- Add all other ingredients and mix. Be careful not to break up the eggs to much.
- Cover and place in the fridge for at least 6 hours but preferably overnight.
- The longer you allow it to stand the better the flavour.
- If you feel the salad is too dry, mix a little more of the sauce and add it to your liking.
Nutrition Facts : Calories 340.1, Fat 23, SaturatedFat 10.7, Cholesterol 152.4, Sodium 1116.6, Carbohydrate 18.8, Fiber 2.9, Sugar 12.8, Protein 15.7
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