Checkout  Cart | Track Order | Help
  All Recipes | Recipe Search | Submit a Recipe | Free Recipe E-Mail
BROWSE:  Recipes | Collections | Menus
By Category
By Main Ingredient
By Convenience
By Cuisine
By Occasion
By Diet
Get Timely and Delicious Recipe Updates
 
Cooking.com Shopping Ideas For You
Everyday Pan with Glass Lid Everyday Pan with Glass Lid by Calphalon
Star Rating
$139.99 $49.99
Skillet Set Skillet Set by Calphalon
Star Rating
$224.95 $59.99
Ultra Wide Mouth Food Processor Ultra Wide Mouth Food Processor by KitchenAid
$229.95 $159.99
Recipe & Cooking Community
Join Us on
Facebook
Join Us on
Twitter

Beet and Emmenthaler Salad
Source: Outdoor Entertaining
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
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: Yield:  Serves 8
Calories: 197
Sodium: 25mg
Fiber: 2g
Carbohydrates, Total: 10g
Protein: 2g
% Cal. from Fat: 78%
Fat. Total: 17g
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 
Ordering:
Contact: Email Us | Call Us Toll-Free | More Help
Members: Sign In/Out | Account & Orders | Saved Recipes | Product Reviews | Wish List | Newsletters | Unsubscribe
Web Site: Shop |  Special Values | Gift Ideas | Wedding Registry | Recipes & More | Community | Site Map
©1998 - 2012 Cooking.com |  About Us | Terms of Use | Privacy | Recent Awards | Jobs | Affiliates | Advertising
Share this Page
Small Advertising Try Fine Cooking Magazine for quick, healthy and innovative recipes.