Teriyaki Mushroom Salad Recipe
Teriyaki Mushroom Salad Recipe photo by Taste of Home

Teriyaki Mushroom Salad Recipe

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"This hot salad is quick, easy and so good," enthuses Janice Mitchell of Aurora, Colorado. "Served with a bowl of hearty tomato soup, it makes a wonderful luncheon."
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings

Ingredients

  • 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

Nutritional Facts

3/4 cup equals 122 calories, 7 g fat (3 g saturated fat), 16 mg cholesterol, 454 mg sodium, 10 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat.

Directions

  1. 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

Nutritional Facts

3/4 cup equals 122 calories, 7 g fat (3 g saturated fat), 16 mg cholesterol, 454 mg sodium, 10 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat.

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