I have previously confessed that I am a supremely picky eater. I must be becoming an adult, however, because the list of things I won’t eat is growing shorter year by year. This is the dish that allowed mushrooms to escape my “Ew, gross!” list. For that, I am indebted to my business partner, CC, who convinced me this recipe of hers would make me a mushroom eater. She was right. I have no idea what else Cavenders Greek Seasoning, but it’s worth keeping it around just for this.
- 1 lb. fresh mushrooms, washed and thinly sliced
- 8 oz. Swiss cheese, chopped, grated, or cute into narrow strips
- 2 bunches green onions with tops, chopped
- 3 tsp. Cavenders Greek Seasoning
- 1/2 cup salad oil
- 1/4 cup red wine vinegar
- 1 Tbsp. Splenda or sugar
Cut up your green onions.
Slice or chop your Swiss cheese. (When you slice it into thin strips, it’s like an optical illusion. People think there’s pasta in there. Slice your mushrooms, or start with pre-sliced ones.
Gently mix the salad ingredients together. (Mushrooms get skanky-looking pretty quickly if you rough them up.) Mix up your dressing. Stir briskly to get it into an emulsion. Pour the dressing on just before serving.