Zigeunersalat or Gypsy Salad recipe
All Recipes Salad
Ingredients
- 2 eggs 2 potatoes 1 cup frozen green peas, thawed ¼ pound salami, cut into strips ½ pound Swiss cheese, cut into strips ½ cup sliced sweet gherkin pickles 1 cup French dressing 1 (10 ounce) package mixed salad greens, rinsed and dried 1 (2 ounce) can anchovy fillets, drained
Nutrition Info
- 427.1 caloriescarbohydrate: 22.8 gcholesterol: 91.2 mgfat: 29.5 gfiber: 2.5 gprotein: 16.5 gsaturatedFat: 9.6 gservingSize: -sodium: 921.2 mgsugar: 9.2 gtransFat: : -unsaturatedFat: : -
Directions Zigeunersalat or Gypsy Salad
Directions
-
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and cut into quarters.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and dice.
In a medium bowl, toss together the potatoes, peas, salami, cheese, gherkins and French dressing until evenly coated.
Line a large, shallow bowl with salad greens and top with the salad mixture. Garnish with the hard boiled eggs and anchovies.