Try this Mushroom Salad recipe, or contribute your own.
Suggest a better descriptionClarion Ledger Recipes, 11/19/97 Slice mushrooms thinly. Rinse and pat dry. Sprinkle with 1 tsp of lemon juice. In bowl, combine remaining lemon juice, oil, mustard, salt, sugar and pepper. Stir in pimento, cheese and olives. Toss with mushrooms and spoon into Bibb lettuce cups. SOURCE: Loveta Byrne Posted to EAT-L Digest by Shawn Zehnder Lea
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Serving Size: 1 Serving (1151g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 457 | ||
Calories from Fat: 11 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 65.2mg | 2 % | |
Potassium 4381.1mg | 115 % | |
Total Carbohydrate 95.5g | 28 % | |
Dietary Fiber 8.8g | 35 % | |
Sugars, other 86.7g | ||
Protein 24.3g | 35 % | |
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: 457
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