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Recipe Name: Wild Mushroom Salad Source: Submitted by: Lindy H. Frank Last Modified: 2010-02-02 Course: Salad Used in Baskets: No Base: Vegetable Kosher: No Ethnicity: American Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 2 Inactive Prep Time: 0.00 Minutes Original Num Servings: 2 Cooking Time: 0.00 Minutes Heart Healthy: No Oven Temp: 0 Approx. Cost/Serving: $9.56 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments:

Ingredients: 4 Large mushrooms, oyster no stems 2 Tablespoons capers fried Directions: Blanche mushrooms for 1 minute in boiling water. Marinate in Lemon Caper Vinaigrette. Chop bell pepper into small dice. Place field greens onto plate. Top with marinated mushrooms, red pepper, capers and sprinkle with zest.

Related Recipe #1 Lemon Caper Vinaigrette (Add to shopping list) : 1 Pinch pepper, cayenne 1 Tablespoon capers Directions: Blend all ingredients except oil and capers. Add oil in a steady stream into food processor. Stir in capers.

Nutrition per Serving:
Calories:	159	Total Carbs:	24.5	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	1.7	Protein:	11.10
Fiber:	3.48	Sodium:	314.50

Scale this recipe to Servings ^[?]