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| General Category : Salads and Salad Dressings |
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| Food Group : Vegetables, Cheese/Other Dairy |
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| Cuisine Type : Vegetarian |
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| This salad is gorgeous served in radicchio lettuce cups. If you like, add 3 oz/90 g julienned cold cuts, such as mortadella, salami or ham. |
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Ingredients
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4 oz (125 g) Gruyère, Emmenthal, Jarlsberg or Gouda cheese |
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1 stalk celery |
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1 large dill pickle |
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Quarter red onion |
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2 tbsp (30 mL) white wine vinegar |
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2 tbsp (30 mL) vegetable oil |
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2 tsp (10 mL) Dijon mustard |
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1/4 tsp (1 mL) caraway seeds, crushed (or 1⁄2 tsp/2 mL celery seeds) |
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Pinch each salt and black pepper |
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Preparation
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Cut cheese into matchstick-size strips; place in large bowl. Using vegetable peeler, peel outside of celery stalk to remove strings. Cut celery, pickle and onion into matchstick-size strips; add to bowl.
Whisk together vinegar, oil, mustard, caraway seeds, salt and pepper. Pour over cheese mixture and toss to coat.
Makes 4 servings.
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Nutritional information
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Per serving: about 193 cal, 9 g pro, 16 g total fat (6 g sat. fat), 4 g carb, 1 g fibre, 31 mg chol, 399 mg sodium. % RDI: 27% calcium, 3% iron, 9% vit A, 3% vit C, 5% folate.
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Source
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Homemakers Magazine: June 2006
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