Mushroom Starter Salads
Yield
4 servingsPrep
20 minCook
0 minReady
200 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
dry mustard
|
|
| 3 | tablespoons |
vegetable oil
|
|
| 1 ½ | tablespoons |
white wine vinegar
|
|
| 1 ½ | tablespoons |
parsley leaves
finely chopped |
|
| 1 ½ | tablespoons |
chives
chopped |
|
| 1 | teaspoon |
sugar, superfine
|
|
| 12 | ounces |
mushrooms
thinly sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
dry mustard
|
|
| 45 | ml |
vegetable oil
|
|
| 23 | ml |
white wine vinegar
|
|
| 23 | ml |
parsley leaves
finely chopped |
|
| 23 | ml |
chives
chopped |
|
| 5 | ml |
sugar, superfine
|
|
| 346.8 | ml/g |
mushrooms
thinly sliced |
|
Directions
Whisk together mustard, oil, vinegar, parsley, chives and sugar.
Add mushrooms and toss.
Cover and refrigerate for 2 to 3 hours.
Spoon into dishes and serve.
