Rince, pat dry and slice mushrooms. In a medium saucepan combine vinegar and mushrooms; bring to a boil. Reduce heat and simmer, covered for 2 mins. Drain mushrooms; set aside to cool. In a small saucepan bring water to boil. Add carrots & celery; return to boil. Reduce heat and simmer covered for 3 mins. Add red, green peppers; cover and simmer for 3 mins or until tender. Drain and set aside to cool. In medium bowl mix olive oil, oregano & salt, black pepper; let stand 10 mins. Stir in mishrooms, carrots, and other vegetables. Mix well. Cover and refrigerate at least 2 hrs. before serving. Lucinda Hollace Berry, "300 Sensational Salads"
2 Sliced carrots 3/4 ts Salt
3 Diced celery 1/4 ts Garlic powder
Servings 4
- Amount Per Serving
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 40.2mg2%
- Total Carbohydrate 9.3g4%
- Dietary Fiber 3.1g13%
- Sugars 4.8g
- Protein 4.3g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
black, boiling, crushed, fresh, green, leaves, marinated, mediterranean, mushroom, mushrooms, oil, olive, oregano, pepper, peppers, red, salad, simmering, strips, teaspoon
