Marinated Cucumber, Mushroom, and Onion Salad

recipe
Tip: Peel cucumber, and cut in half lengthwise. Scoop seeds out of each half with a spoon, and cut into slices.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 49
Caloriesfromfat 26 %
Fat 1.4 g
Satfat 0.2 g
Monofat 0.8 g
Polyfat 0.2 g
Protein 1.4 g
Carbohydrate 6.4 g
Fiber 1.1 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 250 mg
Calcium 23 mg

Ingredients

1/3 cup sherry vinegar
2 teaspoons olive oil
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon pepper
6 cups sliced seeded peeled cucumber
3 cups sliced mushrooms
1 cup vertically sliced red onion

Preparation

Combine first 6 ingredients in a large bowl, and stir well. Add remaining ingredients, and toss salad gently. Cover salad, and chill 2 hours. Serve salad with a slotted spoon.

Note:

November 1996
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