Button Mushroom and Red Pepper Salad
It is important to let this barbecue-friendly salad sit for at least one hour so that the flavours combine. You can easily double this recipe for eight servings.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 200 |
| pro | 7 g |
| total fat | 18 g |
| sat. fat | 4 g |
| carb | 5 g |
| fibre | 1 g |
| chol | 10 mg |
| sodium | 526 mg |
| % RDI: | - |
| calcium | 17% |
| iron | 9% |
| vit A | 14% |
| vit C | 63% |
| folate | 10% |
-
3 cups (750 mL) button mushrooms (8 oz/250 g)
Half sweet red pepper, diced
1/2 cup (125 mL) shaved Parmesan or Romano cheese
1/4 cup (50 mL) coarsely chopped fresh parsley
Chive Vinaigrette:
1/4 cup (50 mL) minced chives or green onions
1 clove garlic, minced
1/4 cup (50 mL) extra-virgin olive oil
2 tbsp (25 mL) lemon juice
1/2 tsp (2 mL) each salt and pepper
Preparation:
Chive Vinaigrette: In large bowl, whisk together chives, garlic, oil, lemon juice, salt and pepper.
Trim and halve mushrooms; add to bowl along with red pepper, Parmesan cheese and parsley. Toss to coat. Let stand for 1 hour (Make-ahead: Cover; refrigerate for up to 24 hours.)
Source
Canadian Living Magazine: June 2005
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