Gruyere Salad

Savory salad that can be served as a main dish salad for lunch

1/4 cup white wine vinegar
2 tablespoons Dijon mustard
1/4 teaspoon salt
Freshly ground pepper to taste
2/3 cup olive oil

8 oz. (2 cups) shredded Gruyere cheese
1 cup diced celery
1 cup diced green pepper
1 cup sliced ripe olives
1 cup sliced fresh mushrooms
1/2 cup sliced green onions

4 cups fresh spinach, cleaned and torn

Dressing: Combine all dressing ingredients in small bowl; mix well.
Salad: Combine cheese, celery, green pepper, olives, mushrooms and green onions in large bowl. Pour dressing over salad. Refrigerate 2 hours or overnight. Toss with spinach just before serving.

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