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  • Servings:
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Nutritional Information per Serving

70 calories, 4g total fat (0g saturated fat), 0mg cholesterol, 50mg sodium, 43g total carbohydrates, 2g dietary fiber, 3g protein


  • 1 tablespoon olive oil
  • 1/2 pound fresh white mushrooms, cleaned
  • 3 cloves garlic, finely chopped
  • 1 teaspoon dried basil
  • 1 teaspoon dried marjoram
  • 1 medium tomato, diced
  • 3 tablespoons lemon juice
  • 1/2 cup water
  • 1 pinch salt
  • 1 pinch fresh-ground black pepper
  • 1 tablespoon fresh parsley or cilantro, minced
  • 2 cups mixed salad greens
  • 1 red or yellow bell pepper, sliced


  • Heat oil on low in a frying pan.
  • Gently saute mushrooms for 2-3 minutes.
  • Do not overcook.
  • Sprinkle in garlic and basil, then toss the mixture so that mushrooms are well-coated.
  • Add the tomato, lemon juice, water, salt, and pepper.
  • Stir together and cook just until the tomato softens.
  • Remove from the heat and let cool.
  • Line your serving dish with the mixed greens, lay the bell pepper slices on the bed of greens, then top with the tomato-mushroom mixture.
  • Garnish with the parsley or cilantro.

Categories: Misc. Salad  Mushroom  Salad 
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