Swiss-cheese salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Swiss cheese, cubed |
| 6 | eaches | Egg |
| 1½ | teaspoon | Mustard, dry |
| 1 | teaspoon | Horseradish |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ⅛ | teaspoon | Cumin, ground |
| ½ | cup | Sour cream |
Directions
Hard boil eggs and chop. Mix cheese and eggs in a bowl. Combine sour cream, mustard, horseradish, salt, pepper and cumin; Fold in cheese and egg mixture. Refrigerate about 1 hour. Serve on a bed of lettuce.
A favorite of the New York Times editorial staff.