Ingredients4 h 10 m servings 70 cals
- Whisk vegetable oil, lemon juice, parsley, salt, garlic, and pepper together in a large serving bowl; add mushrooms and stir to coat.
- Cover bowl with plastic wrap and refrigerate, tossing occasionally, for at least 4 hours.
- Cook's Notes:
- After mushrooms are in the dressing, taste it, as it may need more lemon or oil. It really depends on your personal preference, however it should be slightly tart.
- If you are using button mushrooms, leave them whole.
Per Serving: 70 calories; 6.8 g fat; 1.8 g carbohydrates; 1.2 g protein; 0 mg cholesterol; 432 mg sodium. Full nutrition
ReviewsRead all reviews 5
Super simple recipe. I really like the tang of the lemon juice, but it's not overpowering, even though I added extra lemon juice. I scaled this way down because I was only making it for a few pe...
This was just great. Hubby said he wanted salmon and salad for dinner and I thought I might vary things up a bit so I made this. A huge hit. I didn't have any parsley as my herb garden was kille...
Not what I expected. I decided to put it over a salad and it was better. I will try it again with a few modifications.
I loved this salad. I am not vegan so i added cold roasted chicken chunks to it and it tastes even better