Arab Mushroom Salad
Recipe: #19814
June 30, 2015
Categories: Salads, Vegetable Salad, Lettuce, Mushrooms, Middle Eastern, One-Pot Meal, Gluten-Free, Heart Healthy, Kosher, Low Carbohydrate, Low Cholesterol, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, more
"It said red wine vinegar but I am substituting cider vinegar. You could use the wine vinegar if you wish"
Original is 4 servings
Ingredients
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- DRESSING
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- SALAD
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Nutritional
- Serving Size: 1 (198.4 g)
- Calories 384
- Total Fat - 40.8 g
- Saturated Fat - 5.6 g
- Cholesterol - 0 mg
- Sodium - 1551.2 mg
- Total Carbohydrate - 5.4 g
- Dietary Fiber - 4.7 g
- Sugars - 4.2 g
- Protein - 0.8 g
- Calcium - 105.5 mg
- Iron - 0.9 mg
- Vitamin C - 19.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Mix the dressing ingredients together; cider vinegar, mustard, oil, salt and pepper.
Step 2
Add the sliced mushrooms.
Step 3
Refrigerate for 30 minutes.
Step 4
Plate baby spinach and lettuce on 4 plates.
Step 5
Top with mushrooms.
Tips
No special items needed.
0 Reviews
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