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Gaucho Salad recipe

Delicious with enchiladas, tamales or otherMexican food.

Recipe: 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

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

    Makes 8 servings.

    Recipe courtesy of Wisconsin Milk MarketingBoard, Inc.

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  • Comments



    This simple recipe was handed down to me from a very dear friend, and is great on any tossed green salad. You can add a few drops of red food coloring to make it pink if you wish.


    Get this all-star, easy-to-follow Steak Gaucho-Style with Argentinian Chimichurri Sauce recipe from The Surreal Gourmet.

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