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RECIPESSalad RecipesVegetable Salads pg 4RICE SALADS >>>>>>> >  Big Cheese Walnut Salad


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Yield: Makes 4 servings.

• 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**

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 (


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