Free Recipe Mushroom Salad
Recipe Type: D Recipes
Recipe Preparation: cook
Cooking Ingredients for Mushroom Salad Recipe
1/2 md Iceberg lettuce;
1/2 lg Bostom lettuce;
1 lg Cucumber;
1/2 lb Green beans;
1/2 lb Mushrooms;
1/4 c Lo-cal french dressing
Mushroom Salad Preparation
Rinse lettuce. Break into large pieces. Peel and slice cucumber into 1/4 . Peel and slice cucumber into 1/4 slices. Rinse green beans; cut bean into 1-in pieces. Place into greens, cucumber, and beans into plastic bag or tightly covered container. Store in referigerator 4 to 6 hours or overnight to crisp. Trim mushrooms stems to 1/4 of cap. Cut mushrooms if discolored.) Cut mushrooms in thin slices. Just before serving, carefully pat greens, cucumber, and dry on towel. Place in wooden bowl; cover with French Dressing. Toss to lightly coat all ingredients with dressing. Top with mushrooms. Food Exchange per serving: 1 VEGETABLE EXCHANGE CAL: 60 Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O”Brion and her Meal-Master diabetic
Cooking Temperature:
Recipe Serves: 8
How Do You Cook Mushroom Salad?
If you know a better Mushroom Salad Recipe please comment below.