Southwestern Chopped Salad with Fresh Mushrooms

6 cups Iceberg lettuce, cut in small chunks
8 oz. Fresh white mushrooms, quartered
2 each Medium chopped tomatoes
1 can (11 oz.) corn kernels, drained
1 cup Monterey Jack cheese with jalapeno
1/2 cup Pitted Black Olives, sliced
1/2 cup Oil & Vinegar Dressing
1/2 tsp. Chili Powder

In a large serving bowl or individual serving bowls, 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.

Yield: 4 Portions

Vitamin D Mushrooms!

Mushrooms in the 'Pink'

Vitamin D Mushrooms!


Meaty-tasting and firm, portabellas stand on their own as the main ingredient in sandwiches, appetizers, entrees or sides.