Button Mushroom and Red Pepper Salad

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2005

Ingredients

  • 3 cups button mushrooms
  • 1/2 sweet red pepper diced
  • 1/2 cup shaved Parmesan cheese
  • 1/2 cup shaved romano cheese
  • 1/4 cup coarsely chopped fresh parsley
Chive Vinaigrette:
  • 1/4 cup minced chives
  • 1/4 cup minced green onion
  • 1 clove garlic minced
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Method

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.)

Nutritional facts <b>Per serving:</b> about

  • Sodium 526 mg
  • Protein 7 g
  • Calories 200.0
  • Total fat 18 g
  • Cholesterol 10 mg
  • Saturated fat 4 g
  • Total carbohydrate 5 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 17.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 14.0
  • Vitamin C 63.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Button Mushroom and Red Pepper Salad

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