Mushroom-Pepper Toss
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Recipe Link: http://communities.msn.com/RecipesForNonCooks/saladsampdressing.msnw List of Ingredients
1/3 cup nonfat Italian dressing
1 clove garlic, minced
1 teaspoon dried basil
1/2 teaspoon EACH dried oregano, salt and freshly ground black pepper
2 cups sliced mushrooms
1 EACH medium red and green bell pepper, roasted, peeled and sliced (about 1 cup each)*
1 small red onion, sliced (about 1/2 cup)
1//2 cup pitted black olives (optional)
Romaine lettuce leaves
Recipe
1. In a medium glass bowl, combine Italian dressing with next 5 ingredients. Mix well
2. Add mushrooms, peppers, onion and olives. Toss gently to coat.
3. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 1 day.
4. Place romaine on 4 serving plates. Spoon mushrooms and peppers on top. (Or serve the mushrooms and peppers on thick slices of crusty French bread.)
*To roast peppers, broil until skins are charred, about 10 minutes. Place them in a sealed paper or plastic bag. Let stand for 10 minutes. Peel off skins.
From: Healthy meals in Minutes, 1995
Serves 4
Calories 35
Fat 1 g
Cholesterol 0 mg
Sodium 549 mg
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