Delicious with enchiladas, tamales or other Mexican food.

Gaucho Salad

3 medium cucumbers, peeled
1 large green pepper, seeded
1 large Bermuda onion, peeled
1 teaspoon salt
20 radishes
4 cups (16 ounces) Wisconsin Swiss or Mild Cheddar cheese, cubed
1 (8-ounce) container sour cream
1/2 teaspoon lemon juice
1/2 teaspoon pepper
1 tablespoon chopped parsley
16 cherry tomatoes, halved

1. Cut cucumbers, green pepper and onion into 1/2 inch cubes; sprinkle with salt and let stand.
2. Cut radishes into cubes.
3. Mix sour cream with lemon juice and pepper. Each mixture may be prepared and refrigerated until serving time.
4. Just before serving, place cucumber-green pepper mixture in a strainer and let drain a few minutes.
5. Toss vegetables and cheese with dressing. Garnish with parsley and tomatoes.
6. Salad can be served in a large bowl or in individual lettuce cups.

Makes 8 servings.

Recipe courtesy of Wisconsin Milk Marketing Board, Inc.