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Lemony Mushroom Lettuce Salad

 Lemony Mushroom Lettuce Salad
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
12 ServingsPrep: 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.
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,

2 of 2

Lemony Mushroom Lettuce Salad (continued)

Nutritional Facts: 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.