Mushroom and Swiss Cheese Salad Recipe

Recipe By Slurrp

This Mushroom and Swiss Cheese Salad is a delicious and refreshing dish that combines earthy mushrooms with creamy Swiss cheese. The salad is dressed with a tangy vinaigrette that perfectly complements the flavors of the mushrooms and cheese. It is a light and healthy option that can be enjoyed as a side dish or a main course. The combination of textures and flavors makes this salad a crowd-pleaser.

4.9
20 Rating -
Rate
Non Vegdiet
22minstotal
11minsPrep
11minsCook
22m.total
11m.Prep
11m.Cook
Mushroom and Swiss Cheese Salad
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ingredients serve

Ingredients for Mushroom and Swiss Cheese Salad Recipe

  • 8 ounce Mushrooms, Cleaned And Sliced
  • 4 ounce Swiss Cheese, Cubed
  • 2 tablespoon Olive Oil
  • 1 tablespoon White Wine Vinegar
  • 1 teaspoon Dijon Mustard
  • As required Salt And Pepper To Taste
  • as required Optional Toppings: Cherry Tomatoes, Sliced Cucumbers, Croutons

Directions: Mushroom And Swiss Cheese Salad Recipe

Cooking Directions

  • STEP 1.Start by cleaning and slicing the mushrooms.
  • STEP 2.In a large bowl, combine the mushrooms, Swiss cheese, and any other desired salad ingredients.
  • STEP 3.In a separate small bowl, whisk together the olive oil, vinegar, mustard, salt, and pepper to make the vinaigrette.
  • STEP 4.Pour the vinaigrette over the salad and toss gently to coat all the ingredients.
  • STEP 5.Serve the Mushroom and Swiss Cheese Salad immediately as a side dish or as a main course with some crusty bread.

Cooking Tips

  • For extra flavor, you can sauté the mushrooms in a little butter or olive oil before adding them to the salad.
  • Feel free to add other vegetables or toppings to the salad, such as cherry tomatoes, sliced cucumbers, or croutons.
  • If you prefer a milder cheese, you can substitute the Swiss cheese with a different type, such as mozzarella or cheddar.

Storage and Serving

  • This salad is best served fresh and should be consumed immediately after preparing.
  • If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days.
  • Before serving leftovers, give the salad a quick toss to redistribute the dressing.
Nutrition
value
389
calories per serving
17 g Fat26 g Protein32 g Carbs14 g FiberOther

Current Totals

  • Fat
    17g
  • Protein
    26g
  • Carbs
    32g
  • Fiber
    14g

MacroNutrients

  • Carbs
    32g
  • Protein
    26g
  • Fiber
    14g

Fats

  • Fat
    17g

Vitamins & Minerals

  • Calcium
    621mg
  • Iron
    6mg
  • Vitamin A
    2027mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    501mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    385mg
  • Vitamin E
    5mg
  • Copper
    3mcg
  • Magnesium
    211mg
  • Manganese
    < 1mg
  • Phosphorus
    470mg
  • Selenium
    18mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp