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Mushroom and Swiss Cheese Salad

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  • Prep 15 min
  • Total 0 min
  • Ingredients 9
  • Servings 4
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Look on the sunny side of salads! Enjoy the variety of colors and textures this one offers.
By Pillsbury Kitchens
Updated Mar 3, 2005
Bake-Off® Contest 38, 1998
Eve Sprunt
Farmers Branch, Texas
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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.

Tips from the Pillsbury Kitchens

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

Nutrition Information

160 Calories, 12g Total Fat, 7g Protein, 6g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1/4 of Recipe
Calories
160
Calories from Fat
110
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.
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