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Culinary Escape to Spain
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Beet and Emmenthaler Salad

Source: Outdoor Entertaining
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Active Time:  25 Minutes
Total Time:  50 Minutes
  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: 2g
Carbohydrates, Total: 10g
Protein: 2g
% Cal. from Fat: 78%
Fat. Total: 17g
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