• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Mushroom Salad

  • Recipe Submitted by on

Category: Salads, Side Dishes, Vegetables, Vegetarian, Diabetic

 Ingredients List

  • 1/2 md Iceberg lettuce;
  • 1/2 lg Bostom lettuce;
  • 1 lg Cucumber;
  • 1/2 lb Green beans;
  • 1/2 lb Mushrooms;
  • 1/4 c Lo-cal french dressing


Rinse lettuce. Break into large pieces. Peel and slice cucumber into
1/4". Peel and slice cucumber into 1/4 slices. Rinse green beans;
cut bean into 1-in pieces. Place into greens, cucumber, and beans
into plastic bag or tightly covered container. Store in
referigerator 4 to 6 hours or overnight to crisp. Trim mushrooms
stems to 1/4" of cap. Cut mushrooms if discolored.) Cut mushrooms in
thin slices. Just before serving, carefully pat greens, cucumber, and
dry on towel. Place in wooden bowl; cover with French Dressing. Toss
to lightly coat all ingredients with dressing. Top with mushrooms.
Food Exchange per serving: 1 VEGETABLE EXCHANGE CAL: 60

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