Grind bologna with a grinder or food processor.
Mix rest of ingredients with bologna.
Mix until well combined.
Cover and refrigerate.
Use about 1/3 cup of mix per sandwich.
Place eggs in a medium 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 chop.
Grind the bologna and eggs in a meat grinder with a medium blade.
In a large bowl, mix the bologna mixture with desired amount of creamy salad dressing and desired amount of sweet pickle relish. Refrigerate 2 to 3 hours, or until chilled.
Chop or dice bologna.
Add finely chopped celery, minced onion, pepper, sweet pickles, croutons and boiled eggs.
Add potato chips, mustard and salad dressing; mix well.
Chill.
Serve on lettuce.
Grate bologna and cheese in large bowl.
Mix relish and mayonnaise into bologna and cheese.
Use enough mayonnaise to make the salad creamy.
Cover and let refrigerate.
Cut the bologna into 1/8's.
Put into pan; add water.
Boil for 15 minutes.
Cool.
Put in fridge until cold.
Put bologna through food grinder; also onion.
Mix bologna, onion and sweet pickle relish with mayo.
If it tastes sour, add package of sweetener.
Put in food processor chopped bologna, eggs and onion.
Add relish, salt, pepper and salad dressing.
Blend 1 minute.
Spread between slices of bread and serve with chips.
Combine bologna, celery, onion and salad dressing or mayonnaise and mix well.
Makes about 6 sandwiches.
Dice bologna and pickles. (I use sliced bologna, and when I dice it the pieces end up pretty small.)
Mix all ingredients well, adjusting the amount of mayo to your taste. If desired, chill to allow flavors to meld. Serve on bread or buns - great for brown bags / picnics.
Grind all ingredients.
After grinding, add 2 tablespoons of dill vinegar.
Mix in salad dressing, to spreading consistency. Refrigerate.
(Tastes very much like ham salad.)
Grind bologna.
Add all other ingredients; mix thoroughly. Refrigerate.
Use as sandwich or serve on lettuce.
Makes 6 servings.
ork in pan.
Make salad; Line crispy tortillas with romaine
Grind bologna and cheese into large bowl.
Add all other ingredients and stir.
Place eggs in a medium 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 water, cool and peel.
In a food processor, place eggs, bologna and sweet pickles. Blend to a spreadable consistency.
Transfer mixture to a medium bowl. Mix in mayonnaise, increasing the amount as necessary to make the mixture smooth. Cover and chill in the refrigerator until serving.
Run bologna through food processor.
Mix in bowl with remaining ingredients.
Mix well.
Serve on a plate as a side dish or on bread as a sandwich.
Good!!
On a box grater or meat grinder shred the bologna.( Maybe ya meat man will grind it for ya).
Add your pickle relish.
Add your mayo.
Stir ingredients together.
Best when set over night, even better, the day after.
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
4 cups.
*NOTE: The recipe for the caramelized nuts will
he mixture over the potato salad and stir in lightly.
nch cubes.
To finish salad: Toss romaine and watercress with
Mound the potato salad on a large platter. Cover the potato salad with the shredded lettuce, then arrange the remaining vegetables in an attractive pattern on the lettuce. Place the anchovies and shrimp on top of the salad. The entire salad is then sprinkled with the vinegar, then the blended oil. Sprinkle liberally with oregano over all and serve at once. Toasted French or Greek bread is served with the salad. Each person serves himself from the beautiful salad platter. Serves 6 to 8.