Fresh Mushroom Salad
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We serve this light salad on prepared Romaine lettuce.
1 pound fresh mushrooms, cleaned well, sliced thin
1/2 pound Swiss cheese, shredded, low fat works well
2 bunches (about 12-14) green onions, use white and green of onions, sliced thin.
1/2 cup fresh parsley, stems removed, chopped fine.
1/3 cup vegetable/canola oil or olive oil for heartier taste buds
1/3 cup red wine vinegar (use a quality red wine vinegar for a good tasting vinaigrette)
3 teaspoons Greek seasonings (There are some excellent choices on the grocery shelf. The best ones have less sodium.)
Place mushrooms, cheese, onions and parsley in a mixing bowl. Refrigerate until ready to serve.
Mix dressing ingredients. Refrigerate.
Just before serving salad, pour small amount of dressing over salad, mix well, toss lightly, if more dressing is desired add a bit more, tossing lightly.
Ron Schriefer, Moline