Directions:
- In a large saucepan, bring water and lemon juice to a boil. Add mushrooms and cook for 3 minutes, stirring occasionally. Drain; cool.
- Place mushrooms in a large bowl with carrots, celery, green pepper, onion, parsley and olives. In a small bowl, whisk the dressing ingredients. Pour over salad. Cover and refrigerate overnight. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 140.92 Kcal (590 kJ) | ||
| Calories from fat | 44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.89g | 8% | |
|---|---|---|---|
| Cholesterol | 10.66mg | 4% | |
| Sodium | 562.58mg | 23% | |
| Potassium | 975.92mg | 21% | |
| Total Carbs | 14.87g | 5% | |
| Sugars | 8.28g | 33% | |
| Dietary Fiber | 3.94g | 16% | |
| Protein | 9.9g | 20% | |
| Vitamin C | 20.2mg | 34% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 2.7mg | 15% | |
| Calcium | 97.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 18.59 Kcal (78 kJ) | ||
| Calories from fat | 5.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.64g | 8% | |
|---|---|---|---|
| Cholesterol | 1.41mg | 4% | |
| Sodium | 74.22mg | 23% | |
| Potassium | 128.75mg | 21% | |
| Total Carbs | 1.96g | 5% | |
| Sugars | 1.09g | 33% | |
| Dietary Fiber | 0.52g | 16% | |
| Protein | 1.31g | 20% | |
| Vitamin C | 2.7mg | 34% | |
| Iron | 0.4mg | 15% | |
| Calcium | 12.9mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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