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Vegetable Salads Marinated-Mushroom Salad

Brayden's picture
Ingredients
  Red wine vinegar 3⁄4 Cup (12 tbs)
  Onion 1⁄4 Cup (4 tbs)
  Parsley 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm)
  Salt 1 Teaspoon
  Sugar 1 Teaspoon
  Salad oil 3⁄4 Cup (12 tbs)
  Boston lettuce 4
  Watercress sprigs 4
Directions

MAKING
1) In a bowl, place together oil, vinegar, onion, parsley, garlic, salt and sugar.
2) Stir the vinegar mixture until well mixed.
3) Toss mushroom caps with marinade to coat well.
4) Put the lid on the bowl and refrigerate, at least 1-1/2 hours or until needed.
5) Line a large platter or wooden salad bowl with lettuce and watercress.
6) Using a slotted spoon, remove mushroom caps from marinade; mound in center of platter.

SERVING
7) Stream the remaining marinade on the salad, if desired.
8) Serve Vegetable Salads Marinated-Mushroom Salad,
cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Mushroom
Interest: 
Everyday, Healthy
Preparation Time: 
110 Minutes
Servings: 
8

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Your rating: None
3.98
Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 207 Calories from Fat 187

% Daily Value*

Total Fat 21 g32.6%

Saturated Fat 1 g5%

Trans Fat 0.4 g

Cholesterol 0 mg

Sodium 250 mg10.4%

Total Carbohydrates 4 g1.2%

Dietary Fiber 1.1 g4.3%

Sugars 1.6 g

Protein 1 g2.6%

Vitamin A 57.8% Vitamin C 11.4%

Calcium 3.7% Iron 7%

*Based on a 2000 Calorie diet

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Vegetable Salads Marinated-Mushroom Salad Recipe