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Post by Tia on Aug 11, 2005 12:57:09 GMT -5
Marinated Cucumber, Mushroom, and Onion Salad
Cooking Light, NOVEMBER 1996
Points: 1 Servings: 8
Tip: Peel cucumber, and cut in half lengthwise. Scoop seeds out of each half with a spoon, and cut into slices.
1/3 cup sherry vinegar 2 teaspoons olive oil 2 teaspoons Dijon mustard 1/2 teaspoon salt 1/4 teaspoon dried oregano 1/8 teaspoon pepper 6 cups sliced seeded peeled cucumber 3 cups sliced mushrooms 1 cup vertically sliced red onion
Combine first 6 ingredients in a large bowl, and stir well. Add remaining ingredients, and toss salad gently. Cover salad, and chill 2 hours. Serve salad with a slotted spoon.
Yield: 8 servings (serving size: 1 cup)
CALORIES 49(26% from fat); FAT 1.4g (sat 0.2g,mono 0.8g,poly 0.2g); PROTEIN 1.4g; CHOLESTEROL 0.0mg; CALCIUM 23mg; SODIUM 250mg; FIBER 1.1g; IRON 0.7mg; CARBOHYDRATE 6.4g
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