Print    
Green-on-Greens Salad with Emmental
  • 1/4 cup fresh squeezed lime juice
  • 1/4 cup fresh cilantro leaves
  • 2 Tbsp. white wine vinegar
  • 1 medium garlic clove
  • 1 small scallion, cut into 1" pieces
  • 1 tsp. prepared horseradish
  • 3/4 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/3 cup extra-virgin olive oil
  • 1 large firm ripe avocado, chopped
  • 1 large tart green apple, cored, chopped
  • 1/2 large English cucumber, quartered lengthwise and sliced
  • 2 large celery stalks, diagonally sliced
  • 1 cup seedless green grapes, halved
  • 6 oz. Emmi® Emmental cheese, cubed
  • 1 head curly green leaf lettuce leaves
  1. In a blender, combine lime juice, cilantro, vinegar, garlic, scallion, horseradish, salt and pepper. Through lid opening with machine running, add oil. Process until smooth.
  2. In a large bowl, combine avocado, apple, cucumber, celery, grapes and Emmental cheese. Add lime dressing. Toss to coat. Spoon salad onto individual plates or a bowl lined with lettuce leaves.