{soups-salads-and-salad-dressings} Southwestern Chopped Salad

 

Southwestern Chopped Salad

This salad takes about 15 minutes to assemble and serve.

The recipe is from the Mushroom Information Center.

6 cups iceberg lettuce cut in chunks
8 ounces fresh white mushrooms, quartered (about 3 cups)
1 1/4 cups chopped tomatoes
1 1/4 cups corn kernels
1 cup pepper Jack cheese (about 4 ounces), cut in 1/2-inch chunks
1/4 cup sliced pitted black olives
1/2 cup bottled or homemade vinegar and oil dressing
2 tablespoons chile sauce; or 1/2 teaspoon chile powder

In a large bowl, toss the lettuce with the mushrooms, tomatoes, corn, cheese
and olives. Whisk together the dressing and the chile sauce. Pour over the
salad. Toss and serve.

Makes 4 to 6 servings

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