Mushroom Salad
Yield
8 servingsPrep
6 hrsCook
0 minReady
6 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | medium |
iceberg lettuce
|
*
|
| ½ | large |
boston lettuce
|
*
|
| 1 | large |
cucumbers
|
|
| ½ | pound |
green beans
|
|
| ½ | pound |
mushrooms
|
|
| ¼ | cup |
salad dressing, french
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | medium |
iceberg lettuce
|
*
|
| 0.5 | large |
boston lettuce
|
*
|
| 1 | large |
cucumbers
|
|
| 226.8 | g |
green beans
|
|
| 226.8 | g |
mushrooms
|
|
| 59 | ml |
salad dressing, french
|
* |
Directions
Rinse lettuce.
Break into large pieces.
Peel and slice cucumber into ¼ 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 ¼ 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.
