Guest guest Posted July 30, 2000 Report Share Posted July 30, 2000 * Exported from MasterCook * Mushroom And Water Chestnut Salad Recipe By :Bon Appétit, July 1977 Serving Size : 4 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound thinly sliced fresh mushrooms 1/2 pound fresh water chestnuts -- peeled and thinly sliced OR 1 8-ounce can water chestnuts -- drained and thinly sliced 2 tablespoons finely chopped parsley 3 tablespoons lemon juice 5 tablespoons olive oil salt and freshly ground pepper A few minutes before you are ready to serve salad, place mushrooms, water chestnuts and parsley in a serving bowl. Add lemon juice, olive oil, salt and pepper; toss and serve. To prevent water chestnuts from turning brown, keep them in water with a little lemon juice and salt added. Source: " Nan Mabon " Copyright: " Bon Appétit Publishing Corp. " - - - - - - - - - - - - - - - - - - - Per serving: 152 Calories (kcal); 17g Total Fat; (97% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : Scanned and formatted using MC Tagit by KES. Nutr. Assoc. : 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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