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Marinated Mushroom Salad

Ingredients: 

3 cups whole small mushrooms well cleaned,
stems trimmed
5 garlic cloves minced
2 tablespoons minced green onions
1/2 cup minced parsley
1/2 cup dry white wine
2 tablespoons balsamic vinegar
2 teaspoons olive oil
2 tablespoons minced rosemary
6 large romaine lettuce leaves
1/2 cup minced red bell pepper

Yield: 

6 Servings

Method: 

Combine all ingredients except the romaine lettuce and red bell pepper. Refrigerate overnight.

Place a lettuce leaf on each serving plate. Mound the mushroom mixture on top, garnish with minced pepper, and serve.

This recipe yields 6 servings. Serving size: 1/2 cup.

Exchanges Per Serving: 1 Vegetable, 1/2 Monounsaturated Fat.

Nutrition Facts: Calories 40; Calories from Fat 16; Total Fat 2g; Saturated Fat 0g; Cholesterol 0mg; Sodium 7mg; Carbohydrate 4g; Dietary Fiber 1g; Sugars 2g; Protein 1g.