Swiss And Hot Mushroom Salad Food

SWISS AND HOT MUSHROOM SALAD

Steps:

• Set salad plates in freezer for at least an hour.
• Blend vinegar, mustard, garlic, oil, salt and pepper.
• Tear lettuce and toss with dressing. Put on cold plates and put cheese on top.
• Saute mushrooms in butter and while hot, spoon over the salad and serve immediately!

SWISS CHARD, MUSHROOM, AND QUINOA SALAD

Steps:

• In a medium saucepan, bring the water to a boil. Add quinoa and reduce heat to a simmer. Cover and cook until quinoa is tender and has absorbed all liquid, about 15 minutes. Remove from heat. Meanwhile, heat 1 teaspoon oil in a large skillet over medium. Cook chard (stems and leaves), stir ring occasionally, until wilted and tender, about 8 minutes. Add 1/4 teaspoon salt; season with pepper. Add red pepper flakes, and toss to combine. Transfer to a platter.
• Add remaining 2 teaspoons oil and the garlic to skillet. Cook over medium heat, stirring, until garlic is lightly golden, about 1 minute. Add mushrooms, and cook, stirring occasionally, until they start to release their juices, about 3 minutes. Add 1/2 teaspoon salt; season with pepper. Cook, stirring occasionally, until mushrooms are tender, about 5 minutes. Stir in quinoa; cook to heat through, about 1 minute. Stir in thyme; remove from heat.
• To serve, divide chard among plates, and spoon quinoa mixture on top. Sprinkle parmesan over each portion.
• (Per Serving)
• Calories: 252
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Cholesterol: 3mg
• Carbohydrates: 38g
• Protein: 1g
• Sodium: 666mg
• Fiber: 5g

SWISS CHARD, MUSHROOM, AND QUINOA SALAD

Steps:

• Cook quinoa according to package instructions. Meanwhile, heat 1 teaspoon oil in a nonstick skillet over medium heat. Cook Swiss chard, stirring occasionally, until wilted and tender, about 8 minutes. Sprinkle with 1/2 teaspoon salt, and season with pepper. Add red-pepper flakes, and toss. Transfer to a platter.
• Add remaining 2 teaspoons oil and the garlic to skillet. Cook over medium heat, stirring, until garlic is slightly golden, about 1 minute. Add mushrooms, and cook, stirring occasionally, until they start to release their juices, about 3 minutes. Sprinkle with 3/4 teaspoon salt. Season with pepper. Cook until mushrooms are tender, about 5 minutes. Stir in quinoa; cook to heat through, about 1 minute. Add thyme. Serve mushroom-quinoa mixture over Swiss chard, topped with Parmesan.

MUSHROOM AND SWISS BURGER

Steps:

• Mix golden mushroom soup, sliced mushrooms, and Worcestershire sauce in a saucepan over low heat and simmer while you complete the remaining steps. Stir sauce occasionally.
• Mix ground beef with monosodium glutamate, seasoned salt, and black pepper in a bowl; form 4 patties from the ground beef and pan-fry in a skillet over medium heat until browned, about 5 minutes per side.
• Place each burger onto the bottom of a hamburger bun and top each with a slice Swiss-style processed cheese. Spoon 1 to 2 tablespoons of sauce over the cheese, place the bun tops onto the sandwiches, and serve.

SPINACH SALAD WITH SWISS CHEESE AND BACON

Steps:

• Mix together salad ingredients in a large bowl. Mix dressing in container. Coat and toss salad a few minutes before serving.