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Beet and Emmenthaler Salad

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Source: Outdoor Entertaining

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Active Time:  25 Minutes
Total Time:  50 Minutes
Yield:  Serves 8

If taking salad to a picnic, it is best to prepare it just before leaving. The dressing can be made ahead of time and should be transported in a separate container. Add to salad just before serving.

RECIPE INGREDIENTS

For Salad:

4 leeks, cut in rounds

2 bunches asparagus, stems trimmed

3 beets, cooked, peeled and quartered

4 oz emmenthaler cheese, very thinly sliced

For Dressing:

1/2 cup olive oil

2 tablespoons hazelnut oil

2 tablespoons white wine vinegar

1 tablespoons balsamic vinegar

2 tablespoons chopped fresh chives

2 tablespoons caraway seed, crushed

1 garlic clove, crushed

Beet and Emmenthaler Salad Recipe at Cooking.com

DIRECTIONS

FOR SALAD: Steam leeks and asparagus until tender. Refresh under cold water. Arrange leeks, asparagus, beets and cheese in a serving bowl or on a platter.

FOR DRESSING: Combine oils, vinegars, chives, caraway seeds and garlic. Pour dressing on salad just before serving.

NOTE: If taking this salad to a picnic, it is best to prepare it just before leaving. The dressing can be made ahead of time and should be transported in a separate container. Add to salad just before serving.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 8

Calories:

197

Sodium:

25mg

Fiber:

Carbohydrates, Total:

10g

Protein:

% Cal. from Fat:

78%

Fat. Total:

17g

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