Mushroom Salad

6 hours Prep: 6 hours Cook: 0 minutes

19 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

1/2	medium	iceberg lettuce
1/2	large	boston lettuce
1	large	cucumber
1/2	pound	green beans
1/2	pound	mushrooms
1/4	cup	salad dressing, french

Directions

Rinse lettuce.

Break into large pieces.

Peel and slice cucumber into 1/4 slices.

Rinse green beans; cut beans into 1-inch 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 inch of cap.

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.

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Nutrition Facts

Serving Size 92g

Amount per Serving

Calories 19 9% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 4mg	0%
Total Carbohydrate 4.0g	1%
Dietary Fiber 1.0g	6%
Sugars 1.0g
Protein 2.0g	3%

Vitamin A	4%		Vitamin C	11%
Calcium	2%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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I have made this recipe many times for my husband who is from Morocco. I had this recipe book and lost it--finding the recipe here was great. This is one of his favorites. I would recommend not making this in a crock pot.

Reviewed by silvermarigold