CASHEW AND SWISS CHEESE SALAD WITH POPPY SEED DRESSING
Another church function favorite.
Provided by tglatz
Categories Salad Vegetable Salad Recipes
Time P1DT10m
Yield 8
Number Of Ingredients 10
Steps:
- Whisk oil, sugar, vinegar, onion, poppy seeds, mustard, and salt together in a bowl until dressing is smooth. Cover bowl with plastic wrap and refrigerate for 24 hours.
- Put lettuce in a bowl and drizzle dressing over lettuce; toss to coat. Add Swiss cheese and cashew and toss to coat.
Nutrition Facts : Calories 522.3 calories, Carbohydrate 27.5 g, Cholesterol 24.8 mg, Fat 42.7 g, Fiber 1.1 g, Protein 10.5 g, SaturatedFat 10.1 g, Sodium 175.8 mg, Sugar 20.6 g
SWISS COBB SALAD
Topped with ham, roast beef, bacon and other fixings, this hearty salad has an excellent blend of flavors. A from-scratch vinaigrette adds the refreshing final touch. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- On a serving platter, layer the first 7 ingredients. Place dressing ingredients in a jar with a tight-fitting lid; shake well. Serve with salad.
Nutrition Facts : Calories 531 calories, Fat 42g fat (9g saturated fat), Cholesterol 171mg cholesterol, Sodium 922mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 3g fiber), Protein 28g protein.
SWISS CASHEW TOSSED SALAD
Along with crunchy cashews and strips of Swiss cheese, a sweet-and-tangy poppy seed dressing makes this tossed salad something special. There are seldom any leftovers when I serve it! -DiAnne Mallehan, Grand Rapids, Michigan
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- In a blender, combine the vinegar, sugar, mustard, onion and salt; cover and process until well blended. While processing, gradually add oil in a steady stream. Stir in poppy seeds. In a salad bowl, combine the romaine, cashews and Swiss cheese; serve with dressing.
Nutrition Facts :
CHICKEN SALAD IN SWISS CHEESE PUFFS
Here's a great appetizer for any fall gathering. Serve this chicken salad made using toasted almonds and mayonnaise and filled in Swiss cheese puffs.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h45m
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spread almonds in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Cool. Increase oven temperature to 400°F.
- In medium bowl, stir together mayonnaise, lemon juice, 1/2 teaspoon salt and the pepper. Add chicken, celery, onions and toasted almonds; stir well. Cover; refrigerate until chilled.
- Meanwhile, in 2-quart saucepan, heat butter and water to boiling over medium-high heat. Add flour and 1/8 teaspoon salt. With wooden spoon, beat vigorously over low heat until mixture forms a ball. Remove from heat. Add eggs, one at a time, beating vigorously with wooden spoon after each addition until mixture is smooth and glossy. Stir in cheese. Line cookie sheet with cooking parchment paper. Onto cookie sheet, drop dough by heaping teaspoonfuls.
- Bake 14 minutes or until puffed and golden brown. Remove from cookie sheet to cooling rack; prick side of each puff with tip of sharp knife to release steam. Cool completely.
- Stir pimientos into chicken salad. Using sharp knife, cut off tops of puffs; spoon chicken salad onto bottoms. Replace tops.
Nutrition Facts : Calories 130, Carbohydrate 5 g, Fat 1 1/2, Fiber 0 g, Protein 8 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 200 mg
SWISS CHEESE SALAD
I entered this recipe that I created myself in a local cooking contest in 1980 - it took first prize! The salad complements any main dish and is also good for picnics or potlucks...just take the lettuce along in a plastic bag or container and toss with the cheese and vegetable mixture when you arrive.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine onions, celery, green pepper and olives. In another bowl, whisk together oil, vinegar, mustard, salt and pepper. Pour over vegetables and refrigerate several hours or overnight., Just before serving, place lettuce in a large salad bowl; add the cheese and dressing with vegetables. Toss lightly.
Nutrition Facts : Calories 237 calories, Fat 20g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 496mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.
SWISS CHEESE SALAD
I love salads that can be made ahead of time. This particular salad looks nicer when the lettuce is shredded (taco style). You might also want to "eyeball" how much dressing to add. I typically don't use it all at once, and have enough dressing left over to make one more salad at a later date. It is from Taste of Home magazine.
Provided by ladyfingers
Categories < 15 Mins
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine the onions, celery, green pepper and olives.
- In another bowl, whisk together the oil, vinegar, mustard, salt and pepper.
- Pour over vegetables and refrigerate several hours or overnight.
- Just before serving, place the lettuce in a large salad bowl; add the cheese and dressing with vegetables.
- Toss lightly.
Nutrition Facts : Calories 271.9, Fat 22.9, SaturatedFat 8.3, Cholesterol 34.8, Sodium 128.4, Carbohydrate 6.1, Fiber 1.7, Sugar 2.1, Protein 11.4
LAYER SALAD (WITH SWISS)
Another 7-layer salad, but I couldn't find on Zaar that is just like this old favorite. This one calls for swiss cheese (rather than cheddar), which gives it a really different flavor.
Provided by LexingtonMom
Categories < 15 Mins
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Thaw peas and allow to dry somewhat. Chop lettuce. Cut eggs into slices.
- In small bowl, combine mayonnaise and salad dressing. Mix well.
- In pretty dish (clear is best), layer as follows: half of lettuce, sliced eggs, thawed peas, sugar, salad dressing mixture, other half lettuce, swiss cheese.
Nutrition Facts : Calories 201.4, Fat 12.8, SaturatedFat 4.4, Cholesterol 175.2, Sodium 221.2, Carbohydrate 11.4, Fiber 1.8, Sugar 5, Protein 10.6
BACON SWISS ROMAINE SALAD
This yummy salad features Swiss cheese, crispy bacon and crunchy cashews with a swift, from-scratch dressing. "I'm frequently asked for the recipe when I share this salad at get togethers," Heather Koetsier relates from Grand Rapids, Michigan.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the romaine, cheese, bacon and cashews. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Serve immediately.
Nutrition Facts : Calories 268 calories, Fat 19g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 607mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 1g fiber), Protein 13g protein.
SWISS CASHEW TOSSED SALAD
Make and share this Swiss Cashew Tossed Salad recipe from Food.com.
Provided by Windchime
Categories Greens
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In a blender, combine the vinegar, sugar, mustard, onion, and salt; cover and process until well blended.
- While processing, gradually add oil in a steady stream.
- Stir in poppy seeds.
- In a salad bowl, combine the romaine, cashews, and Swiss cheese; serve with dressing.
Nutrition Facts : Calories 485.6, Fat 39.6, SaturatedFat 7.7, Cholesterol 13.1, Sodium 178.3, Carbohydrate 28.3, Fiber 2.5, Sugar 20.9, Protein 7.7
SWISS CHEESE SALAD
This is from "The Swiss Cookbook". I had to make some changes to this because it was more like celery-cheese salad than what we normally think of as potato salad. If you want the original Swiss recipe, use 2 cups each of cheese, potatoes and celery. (See what I mean? The potatoes were just LOST.) Also, the sugar wasn't in there, but it needed a very little bit very badly.
Provided by Debbie R.
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- You do not have to peel Yukon Golds for this recipe. Cook them; rinse with cold water to stop cooking process. Let dry at room temp until they have cooled off. I think it was about 30 minutes with 1/2 inch cubes.
- Combine the cheese, potatoes and celery.
- Blend the mayonnaise with mustard, worcestershire sauce an sugar. Add to the cheese mixture and blend well.
- Line a flat dish with salad greens. Pile the cheese salad on it in a mound. Sprinkle with the nuts. I skipped the salad greens, but this would make for pretty contrast.
SWISS CHEESE SALAD
Number Of Ingredients 10
Steps:
- In a small bowl, combine onions, celery, green pepper and olives. In another bowl, whisk together oil, vinegar, mustard, salt and pepper. Pour over vegetables and refrigerate several hours or overnight. Just before serving, place lettuce in a large salad bowl add the cheese and dressing with vegetables. Toss lightly.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
SWISS CHEESECAKE
A different cheesecake--made with Swiss cheese.
Provided by JJOHN32
Categories Desserts Cakes Cheesecake Recipes
Time P1DT3h45m
Yield 12
Number Of Ingredients 16
Steps:
- For crust, combine graham cracker crumbs, 1/3 cup sugar, ground walnuts, cinnamon, and melted butter. Press onto bottom and part way up the sides of a 9-inch springform pan. Chill crust while preparing filling.
- Preheat oven to 350 degrees F (175 degrees C).
- Beat cottage cheese in small mixing bowl with an electric mixer on high speed until almost smooth, about 5 minutes; set aside. Beat cream cheese in large mixing bowl until light and fluffy. On medium speed, beat in Swiss cheese and cottage cheese until well-blended, about 3 minutes. Mix in 1 cup sugar, vanilla, almond extract, and salt. Beat in egg yolks, one at a time, beating well after each addition. Gradually blend in flour.
- Wash egg beaters well, so no trace of batter remains. In a separate bowl, beat egg whites until medium-stiff peaks form. Lift the beater straight up: the tip of the peak formed by the egg whites should curl over slightly. Fold 1/3 of the egg white mixture into the cheesecake batter to lighten; fold in remaining egg whites. Pour batter into prepared crust.
- Bake in preheated oven until center is set and doesn't jiggle when pan is shaken gently, 60 to 65 minutes.
- Turn oven heat off. Open oven door and let cheesecake cool in oven. It is normal for the cake to sink slightly in center. Refrigerate several hours or overnight.
- Place cake on serving plate; carefully remove sides of pan.
- For glaze, place pear slices in a decorative pattern on top of cheesecake. Heat currant jelly in small saucepan over low heat, stirring constantly, until melted. Spoon small amount over pear slices until all slices are coated; reserve remaining jelly. Refrigerate glazed cake at least one hour. To serve, reheat jelly and spoon a small amount over each slice of cheesecake.
Nutrition Facts : Calories 479.9 calories, Carbohydrate 53.9 g, Cholesterol 140.7 mg, Fat 23.5 g, Fiber 1.6 g, Protein 15.4 g, SaturatedFat 13.1 g, Sodium 417 mg, Sugar 41.8 g
SARASOTA'S HAM AND SWISS CHEESE SALAD
This is sort of a "NO-measurements" salad. Ham, cheese, olives, onion and lettuce. I like more olives where others may like more cheese or ham. This just reminds me of a ham and cheese sandwich I had back in MI many years ago. Thick slices, crisp lettuce and a creamy mustard sauce, Recipe #413903.
Provided by SarasotaCook
Categories < 15 Mins
Time 15m
Yield 4-6 Salads, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Salad -- Just rough chop the lettuce, add the ham, swiss cheese, whole olives and Durkee onions (more or less depending on what you like. I save some for the top as well as a garnish. Now if you can't find the Durkee fried onions, just use a regular white onion. I just like the crunch the Durkee onions gives the salad. I like to lightly season with salt and pepper and then drizzle your favorite dressing over the top and toss well. I like to serve it with Recipe #413903. The creamy mustard dressing goes perfect with this. You can also use a ranch dressing or your favorite vinaigrette.
- It is a simple classic recipe, but I absolutely love it. And feel free to add more or less ingredients as needed. ENJOY!
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