Piquant Cheese Salad (No Mayo or Pasta) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Here's another recipe from THE BEST OF COOKING by Arne Kruger & Annette Wolter, this time a great make-ahead summer salad full of color, flavor & textural crunch that is ideal for patio grill party, picnic, camping & potluck occasions. The recipe suggests a mildly-flavored & not very hard cheddar cheese, but allows for subs such as Gouda or Monterey Jack. (Please see note that follows the prep) *Enjoy* Ingredients:
6 ounces cheddar cheese (cut in small cubes) |
2 small onions (sliced in rings, or 3-4 boiling size onions sliced in rings) |
6 ounces salami (diced, may sub pepperoni) |
4 small tomatoes (seeded & diced) |
6 sweet gherkins (cut in 1/4-in slices) |
3 tablespoons brown sugar |
2 tablespoons pineapple juice |
3 drops tabasco sauce |
1 teaspoon black pepper |
4 tablespoons olive oil |
4 ounces pineapple chunks (diced) |
fresh chives (chopped, garnish) (optional) |
Directions:
1. In a serving bowl, mix cubed cheese, onion rings, diced salami, diced tomato & sliced gherkins.
2. In a separate bowl, combine brown sugar, pineapple juice, Tabasco, pepper, olive oil & diced pineapple chunks. (I use a glass jar w/a tight lid & just shake to combine).
3. Just b4 serving, toss salad in dressing & serve garnished w/chopped chives as desired.
4. NOTE: To make ahead & avoid a mushy cheese effect, follow same prep except DO NOT include diced cheese in the mix of Step 1. Store the cheese ready to use in a sandwich bag or refrigerator container & combine w/salad ingredients at the same time the dressing is added just before serving.
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