Mushroom and Swiss Cheese Salad

[JJ Judkins]

Mushroom and Swiss Cheese Salad

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 Green Giant® 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

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

Makes 4 servings

NUTRITION INFORMATION PER SERVING:
SERVING SIZE:1/4 of Recipe
Calories 160; Calories from Fat 110; Total Fat 12 g; Saturated 4 g;
Cholesterol 15 mg; Sodium 300 mg; Total Carbohydrate 6 g; Dietary
Fiber 2 g; Sugars 2
g; Protein 7 g.

DIETARY EXCHANGES: 1/2 Starch, 1 High-Fat Meat, 1/2 Fat OR 1/2
Carbohydrate,
1 High-Fat Meat, 1/2 Fat