White mushroom salad with parmesan shards
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sliced white mushrooms |
| ½ | cup | Sliced celery |
| ½ | cup | Sliced roasted red bell pepper |
| ¼ | cup | Balsamic vinegar |
| 1 | tablespoon | Lemon juice |
| 2 | teaspoons | Olive oil |
| 2 | Cloves garlic; finely minced | |
| Fresh parmesan cheese shards | ||
Directions
Combine the mushrooms, celery, and pepper in a salad bowl. Whisk together the vinegar, lemon juice, oil, and garlic. Pour over the salad, and let the salad sit for ½ hour.
Serve the salad on individual plates. Top each serving with Parmesan shards.
Serving size: ½ cup
Exchanges: Vegetable Exchange -- 1 Fat Exchange -- ½ Calories -- 57 Calories from Fat -- 35 Total Fat -- 4g Saturated Fat -- 2g Cholesterol -- 8mg Sodium -- 171mg Carbohydrate -- 3g Dietary Fiber -- 1g Sugars -- 2g Protein -- 4g
Notes: Recipe for Wednesday, ⅚/98 In honor of Mother's Day, this week we are featuring seven delectable recipes from the cookbook Memorable Menus Made Easy, Robyn Webb's newest culinary collection of elegant dishes that will make every day a special occasion at home.
Make this Mother's Day memorable by preparing one or all seven of these recipes for a truly extraordinary celebration. You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).
Copyright © 1998 American Diabetes Association MC formatted using MC Buster 2.0f & SNT on 5/9/98 Recipe by:
Posted to MC-Recipe Digest by Parb at PK <abprice@...> on May 9, 1998