Swiss-Cheese Salad
Yield
4 servingsPrep
30 minCook
?Ready
90 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
swiss cheese
cubed |
|
| 6 | large |
eggs
|
|
| 1 ½ | teaspoons |
prepared mustard
dry |
|
| 1 | teaspoon |
horseradish
|
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| ⅛ | teaspoon |
cumin
ground |
|
| ½ | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
swiss cheese
cubed |
|
| 6 | large |
eggs
|
|
| 7.5 | ml |
prepared mustard
dry |
|
| 5 | ml |
horseradish
|
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 0.6 | ml |
cumin
ground |
|
| 118 | ml |
sour cream
|
|
Directions
Hard boil eggs and chop.
Mix cheese and eggs in a bowl.
Combine sour cream, mustard, horseradish, salt, pepper and cumin.
Fold in cheese and egg mixture.
Refrigerate about 1 hour.
Serve on a bed of lettuce.
