FRESH MUSHROOM SALAD

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Fresh Mushroom Salad image

From Cooking Light Cookbook, 1989. Sounds good with lemon juice, salt, garlic, cumin and pepper. This is a no cook recipe. This makes 16, 1/4 cup servings. Only 15 calories per serving.

Provided by Oolala

Categories     Vegetable

Time 10m

Yield 16 serving(s)

Number Of Ingredients 10

1/4 cup canned chicken broth, no salt added, undiluted
2 tablespoons fresh parsley, minced
3 tablespoons lemon juice
1 teaspoon olive oil
1 teaspoon salt
1 garlic clove, minced
1/2 teaspoon ground cumin
1/4 teaspoon ground pepper
1 1/2 lbs fresh mushrooms, quartered
fresh basil sprig (optional)

Steps:

  • Combine first 8 ingredients into a large bowl.
  • Add mushrooms; toss gently.
  • Cover; marinate in refrigerator for 2 hours, tossing occasionally.
  • Garnish with basil sprigs, if desired.

Nutrition Facts : Calories 14.6, Fat 0.5, SaturatedFat 0.1, Sodium 172.5, Carbohydrate 1.8, Fiber 0.5, Sugar 0.8, Protein 1.5

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