Swiss-Cheese Salad

January 11 2017 – Danita Troyer

  • ½ lb. Natural Swiss Cheese, cut into thin, small squares
  • 3 Celery Stalks, thinly sliced
  • 8 Large Radishes, sliced
  • 1 Small Onion, chopped
  • 3 T Salad Oil
  • 2 T Vinegar
  • 1 t Horseradish (optional)
  • 1 ½ t Seasoned Salt
  •  ¼ t Pepper
  • 2 T Prepared Mustard
  • Lettuce Leaves
  • Green Pepper Rings
  • Parsley Sprigs

About 45 minutes before serving, combine cheese, celery, radishes and onion. Beat together oil, vinegar, horseradish, seasoned salt, pepper and mustard. Add to cheese mixture; blend well. Marinate ½ hour in refrigerator.

Line salad plate with lettuce leaves; pile salad in center, surrounded with green pepper rings and parsley. Serve as a first course, or with cold cuts and a tossed mixed salad.

Yield: 6 Servings

Tagged: cheese, recipe, Salad, Swiss


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