Swiss Cheese Salad Recipe

5 2 1
Swiss Cheese Salad Recipe
Swiss Cheese Salad Recipe photo by Taste of Home
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Swiss Cheese Salad Recipe

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5 2 1
Publisher Photo
I entered this recipe that I created myself in a local cooking contest in 1980 - it took first prize! The salad complements any main dish and is also good for picnics or potlucks...just take the lettuce along in a plastic bag or container and toss with the cheese and vegetable mixture when you arrive.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 1 cup sliced green onions
  • 1 cup sliced celery
  • 1 cup diced green pepper
  • 1 cup sliced pimiento-stuffed olives
  • 1/3 cup vegetable oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste
  • 6 cups shredded lettuce
  • 2 cups (8 ounces) shredded Swiss cheese

Directions

In a small bowl, combine onions, celery, green pepper and olives. In another bowl, whisk together oil, vinegar, mustard, salt and pepper. Pour over vegetables and refrigerate several hours or overnight.
Just before serving, place lettuce in a large salad bowl; add the cheese and dressing with vegetables. Toss lightly. Yield: 6-8 servings.
Originally published as Swiss Cheese Salad in Country Extra March 1993, p51

Nutritional Facts

1 each: 237 calories, 20g fat (6g saturated fat), 25mg cholesterol, 496mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 9g protein.

  • 1 cup sliced green onions
  • 1 cup sliced celery
  • 1 cup diced green pepper
  • 1 cup sliced pimiento-stuffed olives
  • 1/3 cup vegetable oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste
  • 6 cups shredded lettuce
  • 2 cups (8 ounces) shredded Swiss cheese
  1. In a small bowl, combine onions, celery, green pepper and olives. In another bowl, whisk together oil, vinegar, mustard, salt and pepper. Pour over vegetables and refrigerate several hours or overnight.
  2. Just before serving, place lettuce in a large salad bowl; add the cheese and dressing with vegetables. Toss lightly. Yield: 6-8 servings.
Originally published as Swiss Cheese Salad in Country Extra March 1993, p51

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nancymcsews User ID: 2221372 27630
Reviewed Aug. 4, 2008

"6 points"

MY REVIEW
nancymcsews User ID: 2221372 16046
Reviewed Aug. 4, 2008

"6 points"

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