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Mushroom Salad

Mushroom Salad recipe image
This refreshing Mushroom Salad combines the crisp texture of iceberg and Boston lettuce with the earthy richness of saut&# 195;©ed mushrooms. Bright cucumber slices and tender-crisp green beans add wonderful variety in both flavor and crunch. Tossed lightly with a tangy low-calorie French dressing, it’s a perfect balance of savory and fresh. Ideal for a light lunch, a picnic staple, or as a healthy side dish alongside grilled meats. It comes together quickly using simple, accessible ingredients, making it an easy yet elegant addition to any meal. Serve chilled or at room temperature for the best texture.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 76.6
Dietary: Diabetic, Gluten-free, Vegan, Vegetarian
Description
This refreshing Mushroom Salad combines the crisp texture of iceberg and Boston lettuce with the earthy richness of saut&# 195;©ed mushrooms. Bright cucumber slices and tender-crisp green beans add wonderful variety in both flavor and crunch. Tossed lightly with a tangy low-calorie French dressing, it’s a perfect balance of savory and fresh. Ideal for a light lunch, a picnic staple, or as a healthy side dish alongside grilled meats. It comes together quickly using simple, accessible ingredients, making it an easy yet elegant addition to any meal. Serve chilled or at room temperature for the best texture.
Ingredients
  • 1/2 md Iceberg lettuce;
  • 1/2 lg Bostom lettuce;
  • 1 lg Cucumber;
  • 1/2 pound Green beans;
  • 1/2 pound Mushrooms;
  • 1/4 cup Lo-cal french dressing
Directions
  1. 1
    Trim the ends off the green beans and blanch them in boiling water for 3-4 minutes until tender-crisp.
  2. 2
    Immediately transfer the blanched green beans to a bowl of ice water to stop the cooking process and retain their bright green color.
  3. 3
    Slice the mushrooms into uniform pieces and sauté them in a dry skillet or with a small amount of oil over medium-high heat until golden brown and their moisture has evaporated.
  4. 4
    Allow the sautéed mushrooms to cool completely to room temperature so they do not wilt the lettuce.
  5. 5
    Wash and dry the iceberg and Boston lettuce thoroughly, then chop or tear into bite-sized pieces.
  6. 6
    Peel the cucumber and slice it into half-moons or thin strips.
  7. 7
    Drain the green beans well and pat them dry with a clean kitchen towel or paper towels.
  8. 8
    In a large salad bowl, combine the lettuce, cucumber slices, green beans, and cooled mushrooms.
  9. 9
    Pour the low-calorie French dressing over the vegetables.
  10. 10
    Toss gently but thoroughly until all ingredients are evenly coated with the dressing.
  11. 11
    Serve immediately while the vegetables are still crisp and fresh.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 76.6kcal
% Daily Value *
Total Fat 4.3g7%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 48.8mg3%
Total Carbohydrate 9.1g4%
Dietary Fiber 2.6g11%
Sugars 5.1g
Protein 3.4g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best texture, ensure all vegetables, especially the mushrooms and green beans, are completely dry before tossing with the dressing to prevent a watery salad.

You can substitute the low-calorie French dressing with a simple vinaigrette made from olive oil, lemon juice, and Dijon mustard for a more traditional flavor profile.

This salad is best served immediately. If you must prepare it ahead, keep the dressing separate and add it just before serving to maintain crispness.

For a heartier meal, consider adding hard-boiled eggs or grilled chicken breast.

Feel free to add other crunchy vegetables like radishes or bell peppers for extra color and texture.

Keywords: mushroom, salad, french, vegetables, green beans, cucumber, lettuce, healthy, light, vegan, vegetarian, diabetic friendly, lunch, side dish, picnic, crisp, fresh, dressing, easy, summer
Read it online: https://www.chefs-mate.com/recipe/mushroom-salad-2/