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Mushroom and Swiss Cheese Salad

(2)

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15 min prep time
0 min total time
9 ingredients
4 servings

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Try These Next

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

Ingredients

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 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.

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
Calories from Fat: 110

% Daily Value

Total Fat: 12g; 18%
Saturated Fat 4g 20%
Cholesterol: 15mg; 5%
Sodium: 300mg; 13%
Total Carbohydrate: 6g; 2%
Dietary Fiber 2g 8% Sugars 2g
Protein: 7g

% 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.

Comments + Recipe Twists

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