Lemony Mushroom Lettuce Salad Recipe
Looking for a way to use up leftover mushrooms? This refreshing salad is topped with plenty of fresh "mushies" that have been marinated in a zesty lemon dressing. Marie Hattrup THE DALLES, OREGON
This recipe is:
Quick
* 12 Servings
* Prep: 15 min. + chilling
Ingredients
* 6 tablespoons lemon juice
* 1/4 cup olive oil
* 1/4 cup heavy whipping cream
* 2 teaspoons sugar
* 1 teaspoon salt
* 1/4 teaspoon white pepper
* 2 pounds whole fresh mushrooms, stems removed
* 1 cup chopped celery with leaves
* 1 cup thinly sliced green onions
* 4 cups torn Bibb or Boston lettuce
* 1/4 teaspoon paprika
* Parsley sprigs
Directions
* In a small bowl, whisk the first six ingredients until blended.
* Place the mushrooms, celery and onions in a large bowl; drizzle with dressing and toss to coat. Cover and refrigerate until chilled.
* Divide lettuce among 12 salad plates or arrange on a platter; top with mushroom mixture. Sprinkle with paprika and garnish with parsley. Yield: 12 servings.
Nutrition Facts: 1 serving equals 87 calories, 7 g fat (2 g saturated fat), 7 mg cholesterol, 212 mg sodium, 6 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.
Lemony Mushroom Lettuce Salad published in Country April/May 2008, p49
Beth Layman :)
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