Swiss Salad

         Yield: 6 Servings
Categories: Appetizers, Salads

1/2 lb Swiss Cheese 16 oz Beets; Sliced 1 Tart Green Apple 2 tb Extra Virgin Olive Oil 2 tb Red Wine Vinegar 1/4 ts Salt 1/4 ts 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