Southwestern Chopped Salad
Recipe courtesy of the Mushroom Council.
6 cups iceberg lettuce, chunked
8 ounces fresh white mushrooms, quartered (about 3 cups)
2 medium-sized chopped tomatoes (about 11/2 cup)
1 (11-ounce) can corn kernels, drained (about 1 1/3 cups)
1 cup Monterey Jack cheese with jalapeño
1/2 cup sliced, pitted black olives
1/2 cup vegetable oil and vinegar dressing
1/2 teaspoon chili powder
- In a large serving bowl, place lettuce.
- In a medium bowl, combine mushrooms, tomatoes, corn, cheese and olives; spoon over lettuce.
- Combine dressing and chili powder; pour over salad and toss gently. Serve as a main or side dish.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 243; Total Fat: 18g; Cholesterol: 17mg; Total Carbs: 16g; Fiber: 3g; Protein: 8g; Sodium: 213mg.
Recipe and photograph courtesy of the Mushroom Council.