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Mushroom & Artichoke Salad

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Submitted by sherrykeekay

YIELD

4 servings

PREP

24 hrs

COOK

?

READY

24 hrs

Ingredients

1 453.6
POUND G MUSHROOMS
2 2
PACKAGES PACKAGES ARTICHOKE HEARTS *
½ 118
CUP ML OLIVE OIL
¾ 177
1 5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
1 15
TABLESPOON ML SUGAR
1 1
CLOVE CLOVE GARLIC
peeled and minced
1 1
EACH EACH ROMAINE LETTUCE
or curly endive *

Directions

Cook frozen artichoke hearts according to package directions; drain.

Bring oil, vinegar, salt, pepper, sugar and garlic to boil.

After cooling about 5 minutes, pour over mushrooms and artichoke hearts.

Cover and marinate in the refrigerator about 24 hours.

Drain and serve on a bed of whatever greens you prefer.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 191g (6.7 oz)
Amount per Serving
Calories 284 87% from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 597mg 25%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 7g
Vitamin A 0% Vitamin C 4%
Calcium 1% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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