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Onion Salad

200 gr (8 oz) mild sausage (delicatessen), cooked ham or the like
200 gr (8 oz) Swiss (Emmenthaler) cheese
4 medium onions
4 gherkins

1 dl (1/2 cup) vegetable oil
1 dl (1/2 cup) wine vinegar
1/2 dl (1/4 cup) fat-free beef stock
splash beer
1 tsp molasses or honey
1 tsp marjoram
ground cumin
ground black pepper

If you can find German-type beer-flavoured sausage, it'll be nice,
but not necessary.

The onions should be used raw but if you think they'll taste too
bitter that way, you can cook them quickly in lightly salted water
(or microwave) after slicing.

Cut both the delicatessen and cheese into thin strips. If you cook
the onion strips, let them cool down before using. Cut the gherkins
into thin strips also. Shred/cut the parsley and chives, too. Put
all ingredients into a large bowl and mix gently.

Mix the oil, wine vinegar, beef stock, beer, and molasses (or honey)
until smooth. Season with marjoram, ground cumin, salt and pepper.
Pour the dressing on top of salad and place the salad bowl in the
fridge. Let the salad soak up taste for at least 30 minutes. Take
out of fridge just before serving.


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4 of 7 people found the following review helpful:
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Surprisingly Great Onion Salad, May 11, 2005 - 03:06 PM
Reviewer: Veronica Russell from Portland, OR USA
This salad was amazing to me. I made it for a themed potluck on German recipes. I couldn't imagine how an onion based salad would turn out or go over with the crowd that I was feeding. It was all gone within minutes and everyone loved it! Amazing! Great recipe to try!

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