Try this Fresh Mushroom Salad recipe, or contribute your own.
Suggest a better descriptionShake all ingredients for dressing in a tightly covered jar and refrigerate until well chilled. Shake again before using. About 30 minutes before serving, add mushrooms to dressing. Line large salad bowl with Romaine leaves. Tear remaining Romaine and iceberg lettuce into bite-sized pieces. Pour dressing with mushrooms over greens and toss. Yield: 6 to 8 servings. LYNN MONK (MRS. JAMES W.) From
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Serving Size: 1 Serving (54g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 71 | ||
Calories from Fat: 58 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.4g | 9 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.1mg | 0 % | |
Potassium 37.7mg | 1 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.8g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 71
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