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Marinated Mushroom Salad




Source of Recipe


Low-Fat Country Cooking � S. Johnson; Tioga, PA
Marinated Mushroom Salad

Plan ahead�needs to refrigerate overnight
Serves: 8

2-1/2 qts. water
3 T. lemon juice
3 lbs. small fresh mushrooms

2 carrots sliced
2 celery ribs, sliced
1/2 medium green pepper, chopped
1 small onion, chopped
1 T. minced fresh parsley
1/2 c. stuffed olives
1 2-1/2-oz. can sliced ripe olives

Dressing:
1/2 c. fat-free Italian salad dressing
1/2 c. red � or � white wine vinegar
1 garlic clove, minced
1/2 tsp. dried oregano

In a large saucepan, bring water and lemon juice to a boil. Add mushrooms and cook for 3 minutes, stirring occasionally. Drain and cool. Place mushrooms in a large bowl with the next 7 ingredients.

Combine all dressing ingredients in a jar with a tight fitting lid; shake to mix well. Pour over salad. Cover and refrigerate overnight

1/8 of recipe equals: 87 calories�3 gm fat (trace saturated)�0 cholesterol�532 mg sodium�14 gm carbohydrate�4 gm protein