Cheese & Noodle Toss

this is a wonderful salad.

• Ready In: 52 mins
• Serves: 8-10

Ingredients

• 6  ounces edam cheese or 6  ounces gouda cheese, cut into half-inch cubes
• 1 1⁄2 cups  shredded swiss cheese (6 ounces)
• 1⁄3 cup  broken walnuts
• 1⁄3 sour cream
• 1⁄3 cup mayonnaise or 1⁄3 cup  salad dressing
• 1⁄4 cup  sweet pickle relish
• 1⁄4 cup  chopped green pepper
• 1⁄4 cup  thinly sliced carrot
• 1⁄4 cup  sliced green onion
• 1  dash  bottled hot pepper sauce
• 1  beaten egg
• 2  tablespoons  grated parmesan cheese or 2  tablespoons romano cheese
• 2  tablespoons milk
• 1⁄4 cup  chopped cooked spinach, drained
• 1 -1 1⁄4 cup all-purpose flour

Directions

1. In a large bowl combine edam cheese, swiss cheese, walnuts, sour cream, mayonnaise, pickle relish, green pepper, carrots, green onion, hot pepper sauce, and dash salt.
2. Cover and chill for 2 to 3 hours.
3. For noodles, in a small mixing bowl combine the egg, parmesan or romano cheese, milk, and half teaspoon salt.
4. Stir in spinach.
5. Stir in enough of the flour to make a stiff dough.
6. cover; let stand for 10 minutes.
7. On a floured surface roll dough to a 20 x 16 inch rectangle.
8. Let stand, uncovered, for 20 minutes.
9. Cut into desired lengths.
10. Spread out and let dry o a rack at least 2 hours.
11. Drop noodles into a large amount of boiling salted water.
12. Cook, uncovered, for 20 minutes.
13. Cut into desired lengths.
14. Spread out and let dry on a rack at least 2 hours.
15. Drop noodles into a large amount of boiling salted water.
16. Cook, uncovered, for 10 to 12 minutes or till tender; cool in ice water and drain.
17. In a large salad bowl combine the noodles and chilled cheese mixture; toss lightly.