- 2 teaspoons butter
- 1/2 pound sliced fresh mushrooms
- 1/2 medium green pepper, thinly sliced
- 1/2 small onion, thinly sliced
- 2 teaspoons reduced-sodium teriyaki sauce
- 2 teaspoons reduced-sodium soy sauce
- 4 lettuce leaves
- 2 bacon strips, cooked and crumbled
- In a nonstick skillet, melt butter. Add the mushrooms, green pepper, onion, teriyaki sauce and soy sauce; saute for 5 minutes or until vegetables are crisp-tender. Spoon onto lettuce leaves. Sprinkle with bacon. Yield: 2 servings.
Originally published as Teriyaki Mushroom Salad in Cooking for 2 Spring 2005, p10
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