Description
A light and refreshing Fresh Mushroom Salad with a zesty Lemon Parmesan Vinaigrette, combining whole white mushrooms with bright lemon juice, fine parmesan, fresh parsley, and a hint of garlic for an easy, no-cook appetizer or side dish.
Ingredients
Scale
Salad Ingredients
- 16 ounces whole white mushrooms, sliced
Vinaigrette
- 1/4 cup lemon juice
- 2 tablespoons extra virgin olive oil
- 2 tablespoons parmesan cheese, finely grated
- 2 tablespoons parsley, minced
- 1 clove garlic, grated
- Salt and pepper, to taste
Instructions
- Combine Ingredients: Place the sliced mushrooms, lemon juice, extra virgin olive oil, finely grated parmesan cheese, minced parsley, and grated garlic into a medium bowl.
- Toss Salad: Toss all ingredients thoroughly to ensure the mushrooms are well-coated with the vinaigrette and flavors are evenly distributed.
- Season to Taste: Taste the mushroom salad and add salt and pepper as needed to enhance the flavor.
- Serve: Serve the salad immediately at room temperature or chill it in the refrigerator for a cool, refreshing dish.
Notes
- This fresh mushroom salad highlights the bright acidity of lemon juice combined with the nutty flavor of parmesan cheese and the freshness of parsley.
- It is a quick and easy no-cook recipe perfect for a light snack or as a side for any meal.
- Can be served chilled or at room temperature based on preference.
Nutrition
- Serving Size: 1 serving
- Calories: 101 kcal
- Sugar: 2 g
- Sodium: 47 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 1 mg
