Mushroom and Swiss Cheese Salad

Look on the sunny side of salads! Enjoy the variety of colors and textures this one offers. MORE+ LESS-

By Pillsbury Kitchens

Updated March 3, 2005

Bake-Off® Contest 38, 1998

Eve Sprunt

Farmers Branch, Texas

Ingredients

tablespoons olive or vegetable oil

tablespoons tarragon red wine vinegar*

teaspoon Dijon mustard

1/4

teaspoon garlic salt

1/4

teaspoon coarse ground black pepper

(4.5-oz.) jar sliced mushrooms, drained

medium head red leaf lettuce, separated into leaves

(1-oz.) slices Swiss cheese, cut into narrow strips

tablespoon shelled roasted sunflower seeds

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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.