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Hot-Pepper Marinated Mushroom Salad Recipe
|Fresh raw mushrooms||1⁄4 Pound|
|Raw mushrooms||1⁄4 Pound (Use Fresh)|
|Sweet onion||1 Medium, thinly sliced|
|Salad oil||1⁄3 Cup (5.33 tbs) (May Be Half Olive Oil)|
|Tarragon wine vinegar||1⁄4 Cup (4 tbs)|
|Liquid hot pepper seasoning||2 Drop|
|Minced parsley||2 Teaspoon (Fresh Or Freeze Dried)|
|Iceberg lettuce head||1 Medium|
|Tomato||1 Large, peeled|
Serving size: Complete recipe
Calories 810 Calories from Fat 672
% Daily Value*
Total Fat 76 g117.2%
Saturated Fat 3.7 g18.3%
Trans Fat 1.3 g
Cholesterol 0 mg
Sodium 1029.3 mg42.9%
Total Carbohydrates 30 g10.1%
Dietary Fiber 8.7 g34.9%
Sugars 18.3 g
Protein 12 g24%
Vitamin A 73.7% Vitamin C 88.1%
Calcium 10.5% Iron 19.8%
*Based on a 2000 Calorie diet
Combine the mushrooms and the thinly sliced onions in the salad bowl.
Over this pour the salad oil, wine vinegar, hot-pepper seasoning, salt, and parsley; mix gently.
Cover the bowl and let stand at room temperature for at least 4 hours.
Meanwhile wash the lettuce, drain well, wrap in a damp towel, and put into the refrigerator until well chilled and crisp.