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Teriyaki Mushroom Salad
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
Teriyaki Mushroom Salad Recipe photo by Taste of Home
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Total Time
Prep/Total Time: 20 min.
Makes
2 servings
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Portobello Gnocchi Salad
Beef Fajita Salad
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
Text Ingredients
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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.
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