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Lemon-mushroom salad

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Ingredients/Components

carton plain low-fat yogurt - 1/2 oz
reduced-calorie mayonnaise or salad dressing - 1 Tbsp
honey - 1 tsp
finely shredded lemon peel - 1/8 tsp
lemon juice - 1/2 tsp
dry mustard - 1/8 tsp
pepper - 1/8 tsp
sliced fresh mushrooms 8 oz - 3 c
frozen chopped onion - 2 Tbsp
medium tomato - 1 item
lettuce leaves - 1 item
coarsely ground pepper optional - 1 item

How to make lemon-mushroom salad:

Stir together yogurt, mayonnaise or salad dressing, honey, lemon peel, lemon juice, mustard and pepper in a large mixing bowl. Add mushrooms and onion. Toss lightly until coated.

To Serve: Cut tomato into 8 wedges. Line 4 salad plates with lettuce leaves. Spoon mushroom mixture on top of lettuce. Garnish with tomato wedges. If desired, sprinkle with coarsely ground pepper. Makes 4 servings.

Per Serving: 56 Calories, 2 g. Fat, 2 mg. Cholesterol and 46 mg. Sodium.

Recipe categories: Salads, Vegetables, Mushroom.

Rating:

3.3

Average rating: 3.3, total votes: 9

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