Big Cheese Walnut Salad
Ingredients for Salad
2/3 c vegetable oil
2/3 c white wine vinegar
2 cloves garlic, crushed
1 T sugar
1 t oregano leaves, crushed
1/2 t thyme leaves, crushed
1/4 t hot pepper sauce*
Salt to taste (optional)
2 c fresh mushrooms, sliced
2 c cooked rice
2 c (8 oz) diced Swiss cheese
16 cherry tomatoes, cut in half
1/2 c walnuts, chopped and toasted**
1. Combine oil, vinegar, garlic, sugar, oregano, thyme, pepper sauce and salt.
2. Add mushrooms; marinate in refrigerator several hours. Drain dressing; reserve.
3. Combine mushrooms, rice and cheese.
4. 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: Heat oven to 350º 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.
Provided by the USA Rice Federation.