Marinated Cucumber, Mushroom, and Onion Salad
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 49
- Calories from fat: 26%
- Fat: 1.4g
- Saturated fat: 0.2g
- Monounsaturated fat: 0.8g
- Polyunsaturated fat: 0.2g
- Protein: 1.4g
- Carbohydrate: 6.4g
- Fiber: 1.1g
- Cholesterol: 0.0mg
- Iron: 0.7mg
- Sodium: 250mg
- Calcium: 23mg
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.
Marinated Cucumber, Mushroom, and Onion Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: No-Cook, Portable/Picnic
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Carbohydrate, Low Cholesterol, Meatless, Low Saturated Fat
- COOKING METHOD: Marinate
- PUBLICATION: Cooking Light
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