BVR: Mushroom and Celery Salad

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* Exported from MasterCook Mac *

 

Mushroom and Celery Salad

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes

Serving Size : 4 Preparation Time :0:00

Categories : 2 Salads

 

Amount Measure Ingredient -- Preparation Method

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1/2 pound mushrooms -- very thinly sliced

4 stalks celery -- very thinly sliced

2 tablespoons fresh herbs -- chopped

-- such as dill, tarragon, or chives

2 tablespoons fresh lemon juice

-- or lime juice

1/4 cup extra virgin olive oil

- Parmesan

salt -- to taste

freshly ground black pepper -- to taste

romaine lettuce leaves -- optional

 

Combine the mushrooms, celery, herbs, lemon juice, and olive oil in a

salad bowl. Using a potato peeler, shave thin slivers of Parmesan over

the salad. Season with salt and pepper and toss well. If you wish, serve

on leaves of romaine lettuce.

 

Advance preparation: The salad can be assembled and even tossed with the

dressing 2 to 3 hours before serving. Hold in the refrigerator.

 

Makes 4 servings.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

Typed and MC Formatted by Eruna Schultheiss

 

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Per serving: 143 Calories; 14g Fat (83% calories from fat); 2g Protein;

5g Carbohydrate; 0mg Cholesterol; 37mg Sodium

 

NOTES : Recipes often call for one or two stalks of celery, then you're

left with the rest of the bunch. This refreshing, lemony salad, with the

crunchy celery against the smooth mushrooms, is a great solution.

 

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