Mushroom and Swiss Cheese Salad

Name: Mushroom and Swiss Cheese Salad
Prep time: 15 min
Yield: 4
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

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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.

By Pillsbury Kitchens

Updated March 3, 2005

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.