Mushroom Salad Recipe
Ingredients
| Mushrooms | 1 Pint | |
| Salad oil | 1⁄3 Cup (5.33 tbs) | |
| Red wine vinegar | 2 1⁄2 Tablespoon | |
| Dried leaf tarragon | 1⁄8 Teaspoon | |
| Nutmeg | 1 Pinch | |
| Salt | 1⁄2 Teaspoon | |
| Torn up boston lettuce | 3 Cup (48 tbs) | |
| Torn up spinach | 2 Cup (32 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 914 Calories from Fat 695
% Daily Value*
Total Fat 79 g121.3%
Saturated Fat 4.2 g20.8%
Trans Fat 1.3 g
Cholesterol 0 mg
Sodium 1104.1 mg46%
Total Carbohydrates 42 g14.2%
Dietary Fiber 21.5 g86%
Sugars 16.9 g
Protein 26 g51.4%
Vitamin A 1373.8% Vitamin C 335.3%
Calcium 32.6% Iron 63.9%
*Based on a 2000 Calorie diet
Directions
Combine oil, vinegar, tarragon, nutmeg and salt and pour over mushrooms.
Mix gently.
Let stand at room temperature for 1 hour, stirring occasionally.
Put lettuce and spinach in salad bowl.
Add mushroom mixture and toss together lightly.
Serve immediately.
Chef
