Lemony Mushroom Lettuce Salad Recipe

Lemony Mushroom Lettuce Salad Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

Looking for a way to use up leftover mushrooms? This refreshing salad is topped with plenty of fresh “mushies” that have been marinated in a zesty lemon dressing. Marie Hattrup, Sparks, Nevada

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Lemony Mushroom Lettuce Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Lemony Mushroom Lettuce Salad Recipe

Prep: 15 min. + chilling

Yield: 12 Servings

15 15

Ingredients

6 tablespoons lemon juice
1/4 cup olive oil
1/4 cup heavy whipping cream
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon white pepper
2 pounds whole fresh mushrooms, stems removed
1 cup chopped celery with leaves
1 cup thinly sliced green onions
4 cups torn Bibb or Boston lettuce
1/4 teaspoon paprika
Parsley sprigs

Directions

In a small bowl, whisk the first six ingredients until blended.
Place the mushrooms, celery and onions in a large bowl; drizzle with dressing and toss to coat. Cover and refrigerate until chilled.
Divide lettuce among 12 salad plates or arrange on a platter; top with mushroom mixture. Sprinkle with paprika and garnish with parsley. Yield: 12 servings.

Nutritional Facts 1 serving equals 87 calories, 7 g fat (2 g saturated fat), 7 mg cholesterol, 212 mg sodium, 6 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

Originally published as Lemony Mushroom Lettuce Salad in Country April/May 2008, p49