German Tongue Salad #1 - Zungensalat
appetizers, chocolate, herb, salads
2 cup smoked tongue; cooked, juliennned
1 cup macaroni; cooked
1 carrot; cooked, diced
1/2 cup green peas; cooked
1/2 cup knob celery
1 cooked, diced
1 salt and pepper
1 pinch powdered mustard
1 cup mayonnaise
1 oil and vinegar
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.
Yield: 6 servings