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Mushroom and Swiss Cheese Salad

(2)
  0 reviews
  • 15 min prep time
  • total time
  • 9 ingredients
  • 4 servings
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Look on the sunny side of salads! Enjoy the variety of colors and textures this one offers.

Bake-Off® Contest 38, 1998
Eve Sprunt
Farmers Branch, Texas

2
tablespoons olive or vegetable oil
2
tablespoons tarragon red wine vinegar*
1
teaspoon Dijon mustard
1/4
teaspoon garlic salt
1/4
teaspoon coarse ground black pepper
1
(4.5-oz.) jar Green Giant™ Sliced Mushrooms, drained
1
medium head red leaf lettuce, separated into leaves
2
(1-oz.) slices Swiss cheese, cut into narrow strips
1
tablespoon shelled roasted sunflower seeds

Steps

  • 1 In medium bowl, combine oil, vinegar, mustard, garlic salt and pepper; beat well with wire whisk. Add mushrooms; toss to coat.
  • 2 Arrange lettuce leaves on individual salad plates. Top with half of the cheese strips. Spoon mushroom mixture over cheese; top with remaining cheese. Sprinkle with sunflower seeds.

Expert Tips

*Two tablespoons red wine vinegar plus 1/4 teaspoon dried tarragon leaves can be substituted for the tarragon red wine vinegar.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
160
% Daily Value
Total Fat
12g
18%
Saturated Fat
4g
20%
Cholesterol
15mg
5%
Sodium
300mg
13%
Total Carbohydrate
6g
2%
Dietary Fiber
2g
8%
Protein
7g
7%
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
20%
20%
Calcium
20%
20%
Iron
8%
8%
Exchanges:
1/2 Starch; 1 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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