Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 sm (about 1 lb) cucumbers, -(recipe follows)
-peeled, halved lengthwise, 4 c Torn romaine lettuce leaves
-seeded, and cut into 1/2 lb Nokkelost or Jarlsberg
-1/4-inch-thick slices -cheese, cut into julienne
1/3 c Light sour cream -strips
1 tb Chopped fresh dill 1 cn (16-oz) whole beets,
1 tb Lemon juice -drained and diced
1/2 ts Salt 1 cn (3 3/4-oz) brisling or
8 sm (about 1 1/2 lb) red -Norway water-packed
-potatoes -sardines, drained
Dill Dressing

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 1/4 C olive oil, 3 T
chopped fresh dill, 1 T white-wine vinegar, 1 t dry mustard, 1/2 t
salt, and 1/4 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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