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Mushroom and Swiss Cheese Salad

Mushroom and Swiss Cheese Salad
  • Prep 15 min
  • Total 0 min
  • Ingredients 9
  • Servings 4
Look on the sunny side of salads! Enjoy the variety of colors and textures this one offers.
Updated March 3, 2005
Bake-Off® Contest 38, 1998
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.

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

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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