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Marinated Mushroom Salad Recipe

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"I'm a cook on a tour boat for a month at a time and never leave home without this recipe," writes Rita Evans of Evansville, Indiana. "This marinated salad is a snap to serve when you're rushed."
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Diabetic Friendly

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Marinated Mushroom Salad Recipe

Prep: 10 min. + chilling

Yield: 18-20 Servings

10 10

Ingredients

2 pounds fresh mushrooms, quartered
3 medium tomatoes, cut into wedges
1 cup Italian salad dressing
1 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon onion salt, optional
1/2 teaspoon dried basil
2 cups torn fresh spinach
3 bacon strips, cooked and crumbled, optional

Directions

Place mushrooms and tomatoes in a large shallow dish. Combine the next five ingredients; drizzle over mushrooms and tomatoes. Cover and refrigerate overnight, stirring once.
Line a serving platter or bowl with spinach. Using a slotted spoon, arrange vegetables over spinach. Sprinkle with bacon if desired. Yield: 18-20 servings.

Nutritional Analysis: One 3/4-cup serving (prepared with fat-free Italian dressing and without onion salt and bacon) equals 20 calories, trace fat (0 saturated fat), 0 cholesterol, 122 mg sodium, 4 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: 1 vegetable.

Originally published as Marinated Mushroom Salad in Quick Cooking September/October 1999, p10

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