Schnitzel and Schnatzel Salad

Ingredients for 6 servings:

• 200 g red pepper(s), cleaned and weighed
• 360 g meat sausage
• 400 g Emmental cheese, sliced
• 300 g mushrooms, white
• 20 g butter
• 200 g peas, frozen
• 100 g walnut kernels
• 90 ml walnut oil
• 75 ml table vinegar
• 1 tsp mustard, medium hot
• 1 tsp sweet paprika powder
• n. B. Salt and pepper from the mill
• e.g. chopped parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

a recipe from the 70s, with meat sausage and cheese

Briefly blanch the frozen peas in boiling water, then drain and refresh in ice-cold water, drain again, and let drain. Roast the walnuts in a non-stick pan over low to medium heat until they begin to smell. This will take a little longer at low heat, but they won’t burn. Clean the mushrooms, cut them into thick slices, and sauté them in 20g of butter in a large pan over medium heat until they are lightly browned. Let cool. Meanwhile, dice the bell peppers, sausage, and cheese. Mix together a dressing from walnut oil, salad vinegar, mustard, paprika, salt, and pepper. Mix all the ingredients in a bowl with the dressing and season well to taste. If you like, you can also add chopped parsley. This was one of my first salads as a young wife. Back then, I used canned salad dressing and a ready-made dressing. Today I tried it with fresh ingredients and found it delicious. But I left the somewhat strange name.