Teriyaki Mushroom Salad

Name: Teriyaki Mushroom Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 servings.
Cuisine: Asian Recipes, Asian Salad Recipes, Greek Recipes, Greek Salad Recipes
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

This hot salad is quick, easy and so good. Served with a bowl of hearty tomato soup, it makes a wonderful luncheon. —Janice Mitchell, Aurora, Colorado

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

Directions

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.

Nutrition Facts

3/4 cup: 122 calories, 7g fat (3g saturated fat), 16mg cholesterol, 454mg sodium, 10g carbohydrate (0 sugars, 2g fiber), 6g protein. Diabetic exchanges: 2 vegetable, 1-1/2 fat.

Originally published as Teriyaki Mushroom Salad in Cooking for 2 Spring 2005