Southwest Mushroom Salad

recipe ingredients
6 cups iceberg lettuce, cut in small chunks
8 ounces fresh white mushrooms, quartered (about 3 cups)
2 medium-sized chopped tomatoes (about 1-1/2 cups)
1 can (about 11 ounces) corn kernels, drained (about 1-1/3 cups)
1 cup shredded fat free chedder cheese
1/2 cup sliced, pitted black olives
1/2 cup bottled fat free vinegrette or southwest dressing
1/2 teaspoon chili powder

recipe directions
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.

Other Suggested Recipes:

• Spicy Chicken Salad
• Corn Salad with Mesquite Turkey Breast
• Spinach Pasta Salad
• Italian Pasta Salad
• Greek Salad