Alpine Mushroom Salad |
Course : Salads
Serves: 6 |
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Ingredients:
2 cups chanterelle mushrooms -- quartered |
1 cup porcini mushrooms -- cut into large dice |
1 teaspoon garlic chopped |
1 cup tomatoes -- peeled,seeded,diced |
2 tablespoons fresh basil -- chopped |
3 tablespoons olive oil |
3 tablespoons lemon juice |
1 tablespoon balsamic vinegar |
1/2 cup sun-dried tomatoes -- diced |
1/4 cup italian parsley -- chopped |
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Preparation / Directions:
Preheat oven to 400 degrees F. On a sheet pan, place the mushrooms, garlic, and olive oil. Toss. Season. Bake in oven until light brown. Remove. Toss with remaining ingredients. Keep at room temperature.
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Nutritional Information:
187 Calories (kcal); 7g Total Fat; (31% calories from fat); 4g Protein; 32g Carbohydrate; 0mg Cholesterol; 96mg Sodium |
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