Mushroom delight
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil; |
| 1 | tablespoon | Lemon juice; |
| 1 | tablespoon | Wine vinegar; |
| ¼ | teaspoon | Salt; |
| ½ | teaspoon | Coarsely ground pepper; |
| ½ | teaspoon | Dry Mustard; |
| ⅛ | teaspoon | Garlic powder;or 1 cl garlic |
| 1 | To 2 tb dill pickle; finely chopped | |
| 12 | ounces | Fresh mushrooms; sliced thin about 4 1/2 cups |
| 6 | Lettuce leaves; | |
| 2 | tablespoons | Snipped fresh parsley; |
Directions
Place all ingredients except mushrooms, lettuce, and parsley in a small jar. Cover the jar and shake it well. Drizzle dressing over mushrooms and toss mushrooms gently so that dressing thoroughly coats them. Serve on lettuce leaves and garnish with snipped parsley. Food Exchange per serving: 1 VEGETABLE EXCHANGE CAL: 40 CHO: 4g; PRO: 1g; FAT: 3g; Low-sodium diets: Omit salt.
Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal Master