Scandinavian salad - country living

4 servings

Ingredients

Quantity Ingredient
2 smalls (about 1 lb) cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch-thick slices
⅓ cup Light sour cream
1 tablespoon Chopped fresh dill
1 tablespoon Lemon juice
½ teaspoon Salt
8 smalls (about 1 1/2 lb) red potatoes
Dill Dressing (recipe follows)
4 cups Torn romaine lettuce leaves
½ pounds Nokkelost or Jarlsberg cheese, cut into julienne strips
1 can (16-oz) whole beets, drained and diced
1 can (3 3/4-oz) brisling or Norway water-packed sardines, drained

Directions

1. In medium bowl, combine cucumbers, sour cream, dill, lemon juice, and salt. Cover and refrigerate at least 30 minutes to marinate.

2. Meanwhile, in 2-quart saucepan, place potatoes and add enough water to cover; heat to boiling over high heat. Cover, reduce heat to low, and simmer potatoes 20 to 25 minutes or until fork tender. Drain and rinse in cold water. Refrigerate until cool, about 15 minutes.

3. Meanwhile, prepare Dill Dressing. Peel and slice cooled potatoes.

Line large serving platter with lettuce and arrange potatoes randomly on top. Sprinkle with cheese and drizzle with two-thirds of Dill Dressing. Spoon beets in mound over half of salad and spoon cucumbers over other half of salad. Arrange sardines in decorative row between beets and cucumbers.

4. Drizzle beets and sardines with remaining dressing. Serve immediately.

Dill Dressing: In small bowl, whisk together ¼ C olive oil, 3 T chopped fresh dill, 1 T white-wine vinegar, 1 t dry mustard, ½ t salt, and ¼ t ground black pepper.

Nutrition information per serving-protein: 28 grams; fat: 34 grams; carbohydrate: 53 grams; fiber: 7 grams; sodium: 1,278 milligrams; cholesterol: 90 milligrams; calories: 612.

Country Living/May/94 Scanned & fixed by DP & GG

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