LAYERED MUSHROOM SALAD

FOR THE DRESSING:
1/4 cup oil
2 tbsp fresh lemon juice
1 tbsp toasted sesame seed
1 tsp salt
1/4 tsp ground cumin
1/4 tsp ground black pepper
FOR THE SALAD:
1 lb fresh mushrooms or 2 cans (8 oz each) sliced mushrooms
2 cups torn fresh spinach
2 cups torn iceberg lettuce
1 pint basket cherry tomatoes
1/4 lb thinly sliced ham, cut in strips
1/4 lb thinly sliced Swiss cheese, cut in strips

TO MAKE THE DRESSING:
Combine oil, lemon juice, sesame seed, salt, sugar, cumin and black pepper; mix well and set aside.

TO MAKE THE SALAD:
Rinse, pat dry and slice mushrooms (makes about 5 cups) or drain canned mushrooms, set aside.

In a tall glass bowl arrange alternate layers of spinach, iceberg lettuce, tomatoes, reserved mushrooms, ham and Swiss cheese.

TO SERVE:
Just before serving, pour dressing over all, tossing well to coat all ingredients. Serve immediately.

Servings: 6
Source: Newspaper Clipping