4 tablespoons olive oil
4 tablespoons lemon juice
1 teaspoon grated lemon zest
½ teaspoon garlic salt
1 tablespoon chopped fresh herbs
1 tablespoon chopped fresh Italian parsley
½ teaspoon Splenda®
16 ounces raw mushrooms, sliced
Whisk the first six ingredients together in a medium bowl until well combined. Add the mushrooms and toss to evenly coat with dressing. Refrigerate 30 minutes. Serve the salad with a slotted spoon so that the dressing can drain away from the mushrooms.
4 servings (about 1/2 cup each)
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment