Recipe - Swiss Salad

One half pound Swiss Cheese
16 ounce Beets; Sliced
1 Tart Green Apple
2 tablespoon Extra Virgin Olive Oil
2 tablespoon Red Wine Vinegar
One fourth teaspoon Salt
One fourth teaspoon Ground Pepper

Cut the cheese into 1/2" cubes. Drain the beets and cut them into 1/2"
pieces. Core the apple and cut into 1/2" cubes. In a serving bowl, whisk
together the olive oil, vinegar, salt and pepper. Add the cheese, beets and
apple. Toss gently to coat well and serve.

Recipe by: 5 in 10 Appetizer Cookbook

Posted to MCRecipe Digest by Meg Antczak meginny@frontiernet.net on Mar
25, 1998