Totally agree with Zurie on this one. I used Mettwurst instead of Bockwurst (found out the Bockwurst was the closest to the original Swiss wurst according to a Swiss butcher - will purchase when in his area next time, it's a 3 hr drive from me) I used dill pickle slices and forgot to add the oil. It was still great! I'm going remember to parboil onion rings for future uses - what a good idea!
Crusty bread would be great; only had crackers which worked, too!
Made for ZWT 7. What a nice meal-in-one! Filling, slightly tangy due to the dressing, and so easy to make. I made our salad slightly smaller, as we are only 2 eaters right now. I would have preferred bockwurst (always available except when I looked for it for this recipe!) so had to use frankfurters. I like the idea of parboiling the onion rings, and also added in some purple onion. Delicious with a Continental-type bread.