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Mushroom Salad with Herb Vinaigrette Recipe
|Red leaf lettuce head/Part lettuce and part tender young spinach||1⁄2 , torn into bite size pieces to make 4 cups|
|Croutons||1 Cup (16 tbs)|
|Sliced mushrooms||2 Cup (32 tbs)|
|Vegetable oil||1 Tablespoon|
|White wine||2 Tablespoon|
|Chopped sweet onion||1⁄2 Cup (8 tbs)|
|Chopped sweet red pepper||1⁄2 Cup (8 tbs)|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Red wine vinegar||2 Tablespoon|
|Dijon mustard||1 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Chopped fresh herbs||2 Tablespoon (Choose At Least 2 From Marjoram, Oregano, Thyme, Tarragon, Basil And Parsley)|
Serving size: Complete recipe
Calories 1040 Calories from Fat 801
% Daily Value*
Total Fat 91 g139.3%
Saturated Fat 12.4 g62.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 316.8 mg13.2%
Total Carbohydrates 44 g14.6%
Dietary Fiber 7.4 g29.4%
Sugars 10.2 g
Protein 10 g20.2%
Vitamin A 541.2% Vitamin C 197.7%
Calcium 17.1% Iron 38.4%
*Based on a 2000 Calorie diet
Combine the mushrooms, onion, and red pepper in a salad bowl.
Combine the vinaigrette ingredients in a small jar.
Shake the dressing well and pour it over the vegetables.
Toss them with the dressing.
Put the lettuce and croutons on top, but don't toss the salad again until just ready to serve.
The unmixed lettuce and croutons will stay crisp.
Refrigerate the salad until needed.