Photo: Anna Pelzer
Mushroom and Sun-Dried Tomato Salad Recipe
8 ingredients
4 servings
openrecipes
For this colorful salad, mushrooms are cooked uncovered to keep juices to a minimum. Chopped green onions and fresh parsley add color and a little crunch.
Estimated Nutrition (whole recipe, rough)
215
Calories
5g
Protein
14g
Fat
21g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Jalapeno Pepper | 1 pepper (14g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound fresh mushrooms, wiped clean, quartered
- 1/2 cup minced onion
- 1/2 teaspoon minced garlic
- 1 teaspoon seeded, minced, fresh jalapeno pepper
- 1 tablespoon olive oil (or oil from bottle of sun-dried tomatoes)
- 1/2 cup minced, bottled sun-dried tomatoes (roasted red peppers may be substituted)
- 2 green onions, white and first 2 inches of green, chopped
- 2 tablespoons chopped fresh parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes