Lemony Mushroom Lettuce Salad Recipe

Lemony Mushroom Lettuce Salad Recipe
Lemony Mushroom Lettuce Salad Recipe photo by Taste of Home
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Lemony Mushroom Lettuce Salad Recipe

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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
Recommended: 52 Date Night Dinners
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling

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

Nutritional Facts

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

  • 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
  1. In a small bowl, whisk the first six ingredients until blended.
  2. Place the mushrooms, celery and onions in a large bowl; drizzle with dressing and toss to coat. Cover and refrigerate until chilled.
  3. 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.
Originally published as Lemony Mushroom Lettuce Salad in Country April/May 2008, p49

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