Ingredients2 h 10 m servings 210 cals
- In a large bowl, whisk together the oil, vinegar and mustard. Add mushrooms, celery, parsley, cheese and onions and toss until evenly coated. Refrigerate at least 2 hours before serving.
Per Serving: 210 calories; 19.9 g fat; 5.6 g carbohydrates; 4.2 g protein; 5 mg cholesterol; 96 mg sodium. Full nutrition
ReviewsRead all reviews 5
Mushroom lovers (like ME) will love this! I did substitute diced red onion for the green onions -- gave it a nice color with the green parsley. Served it over lettuce leaves along with a grille...
the mushroom salad was very good and once you make it you need to eat it fast or it will go stale on you.
Family enjoyed this very much. I added some cucumber because it needed to be used and a bit of minced onion and left out the swiss cheese just because I don't care for cold cheese. Would make th...
This went well with grilled pork chops. I went with red onion and Montgomery Jack cheese. If you love mushrooms and summer salads then you gotta try this.