Swiss salad

Yield: 6 Servings

Measure Ingredient
½ pounds Swiss Cheese
16 ounces Beets; Sliced
1 \N Tart Green Apple
2 tablespoons Extra Virgin Olive Oil
2 tablespoons Red Wine Vinegar
¼ teaspoon Salt
¼ teaspoon Ground Pepper

Cut the cheese into ½" cubes. Drain the beets and cut them into ½" pieces. Core the apple and cut into ½" cubes. In a serving bowl, whisk together the olive oil, vinegar, salt and pepper. Add the cheese, beets and apple. Toss gently to coat well and serve.

Recipe by: 5 in 10 Appetizer Cookbook Posted to MC-Recipe Digest by Meg Antczak <meginny@...> on Mar 25, 1998

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