Mushroom Delight Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Vegetable oil,
1 tbsp: Lemon juice,
1 tbsp: Wine vinegar,
1/4 tsp: Salt,
1/2 tsp: Coarsely ground pepper,
1/2 tsp: Dry Mustard,
1/8 tsp: Garlic powder, or 1 cl garlic
1: To 2 tb dill pickle, finely chopped
12 ounce: Fresh mushrooms, sliced thin about 4 1/2 cups
6: Lettuce leaves,
2 tbsp: Snipped fresh parsley,
Directions:
Place all ingredients except mushrooms, lettuce, and parsley in a
small jar. Cover the jar and shake it well. Drizzle dressing over
mushrooms and toss mushrooms gently so that dressing thoroughly coats
them. Serve on lettuce leaves and garnish with snipped parsley. Food
Exchange per serving: 1 VEGETABLE EXCHANGE CAL: 40 CHO: 4g; PRO: 1g;
FAT: 3g;
Low-sodium diets: Omit salt.
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via
Nancy OBrion and her Meal Master
Source from luhu.jp
small jar. Cover the jar and shake it well. Drizzle dressing over
mushrooms and toss mushrooms gently so that dressing thoroughly coats
them. Serve on lettuce leaves and garnish with snipped parsley. Food
Exchange per serving: 1 VEGETABLE EXCHANGE CAL: 40 CHO: 4g; PRO: 1g;
FAT: 3g;
Low-sodium diets: Omit salt.
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via
Nancy OBrion and her Meal Master
Source from luhu.jp