BIG CHEESE WALNUT SALAD
Yield: Makes 4 servings.
Ingredients
• 2/3 cup vegetable oil
• 2/3 cup white wine vinegar
• 2 cloves garlic, crushed
• 1 tablespoon sugar
• 1 teaspoon oregano leaves, crushed
• 1/2 teaspoon thyme leaves, crushed
• 1/4 teaspoon hot pepper sauce*
• Salt to taste (optional)
• 2 cups fresh mushrooms, sliced
• 2 cups cooked rice
• 2 cups (8 ounces) diced Swiss cheese
• Lettuce leaves
• 16 cherry tomatoes, cut in half
• 1/2 cup walnuts, chopped and toasted**
Directions
Combine oil, vinegar, garlic, sugar, oregano, thyme, pepper sauce and salt.
Add mushrooms; marinate in refrigerator several hours.
Drain dressing; reserve.
Combine mushrooms, rice and cheese.
Spoon over lettuce; garnish with cherry tomatoes.
Sprinkle with walnuts.
Serve with additional dressing, if desired.
*Substitute 1/4 teaspoon hot pepper sauce for salt when cooking rice.
**To toast walnuts:
Conventional Oven: Heat oven to 350 degrees. Spread walnuts in shallow baking pan; bake 8 to 10 minutes, stirring occasionally, until golden brown.
Microwave: Spread walnuts on glass pie plate. Microwave on HIGH 4 to 5 minutes or until lightly browned, stirring after each minute.
Nutrition Facts
Calories 778
Total Fat 62g
Cholesterol 52mg
Sodium 350mg
Total Carbohydrate 35g
Dietary Fiber 2g
Protein 22g
USA Rice Federation (www.usarice.com)
|
