Piquant Cheese Salad (No Mayo or Pasta)

“Here's another recipe from THE BEST OF COOKING by Arne Kruger & Annette Wolter, this time a great make-ahead summer salad full of color, flavor & textural crunch that is ideal for patio grill party, picnic, camping & potluck occasions. The recipe suggests a mildly-flavored & not very hard cheddar cheese, but allows for subs such as Gouda or Monterey Jack. (Please see note that follows the prep) *Enjoy*”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a serving bowl, mix cubed cheese, onion rings, diced salami, diced tomato & sliced gherkins.
  2. In a separate bowl, combine brown sugar, pineapple juice, Tabasco, pepper, olive oil & diced pineapple chunks. (I use a glass jar w/a tight lid & just shake to combine).
  3. Just b4 serving, toss salad in dressing & serve garnished w/chopped chives as desired.
  4. NOTE: To make ahead & avoid a mushy cheese effect, follow same prep except DO NOT include diced cheese in the mix of Step 1. Store the cheese ready to use in a sandwich bag or refrigerator container & combine w/salad ingredients at the same time the dressing is added just before serving.

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