Mushroom Salad #2
Ingredients
- 9 oz button mushrooms
- juice of 1/2 lemon
- 2 tablespoons sliced gherkins
- 6 oz tomatoes finely chopped
- 1 garlic clove crushed with salt
- 1 parsley sprig finely chopped
- freshly ground black pepper
- pinch of sugar
- 3 tablespoons olive oil
Instructions
- Trim the mushroom stalks level with the caps. Put into a sieve, rinse and drain thoroughly. Cut into thin slices, put into a bowl and sprinkle with the lemon juice. Add the gherkins and tomatoes and mix well to blend.
- To make the dressing, beat the garlic with the parsley, pepper to taste, sugar and oil. Pour over the mushroom salad and toss well to mix.
- Leave to marinate in the refrigerator for 10-15 minutes to allow the flavours to develop. Serve lightly chilled.
- This piquant salad makes a delicious accompaniment to cold roast chicken. It can also be served as a starter or packed' into a lidded plastic box for a picnic.
Calories: 120 kcal
Carbohydrates: 5 g
Protein: 3 g
Fat: 11g
Saturated Fat: 2 g
Sodium: 95 mg
Potassium: 328 mg
Fiber: 2 g
Sugar: 3 g
Vitamin A: 392 IU
Vitamin C: 15 mg
Calcium: 11 mg
Iron: 1 mg