Try this Swiss-Cheese Salad recipe, or contribute your own.
Suggest a better descriptionHard 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. A favorite of the New York Times editorial staff.
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Serving Size: 1 Serving (156g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 155 | ||
Calories from Fat: 108 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12g | 16 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 328.5mg | 101 % | |
Sodium 126.7mg | 4 % | |
Potassium 150.4mg | 4 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 1.8g | ||
Protein 10.2g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 155
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