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 Cooking Light

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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


  • 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


  1. 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.
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