Title: Swiss-Cheese Salad
Categories: Salad Cheese Eggs
Yield: 4 Servings

1/2	lb	Swiss cheese, cubed
6		Egg
1 1/2	ts	Mustard, dry
1	ts	Horseradish
1/2	ts	Salt
1/8	ts	Pepper
1/8	ts	Cumin, ground
1/2	c	Sour cream

Hard 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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