6 servings (serving size: about 2/3 cup)

Fresh citrus and sweet, sour, and spicy Asian flavors put a new twist on mushroom salad. If mushrooms are very large, quarter them. Marinating overnight intensifies the taste.

How to Make It

Combine first 7 ingredients in a small saucepan. Bring to a boil; cook 1 minute or until sugar dissolves. Remove from heat; stir in orange rind, oils, and lime rind. Combine vinegar mixture and mushrooms in a large bowl; toss well to combine. Cover; refrigerate overnight. Add parsley; toss to combine.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

Morningglory29's Review

May 26, 2013

EllenDeller's Review

December 19, 2012
I love this--got the recipe from a friend who makes it for me when I visit her. I prefer half the sugar indicated but otherwise follow it exactly. It's a very flexible dish that allows you to make whatever amount you need. And it keeps for days! I enjoy it as a salad topping or in sandwiches, or just by itself.

tara31's Review

March 06, 2011
Simple and full of flavor! Delicious!