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Crunchy Mushroom Salad
Contributed By: Admin
Preparation Time: 15 Minutes
Cooking Time: 10
Serves 6
3 slices whole meal bread, crusts removed
2 tbsps extra virgin olive oil
1 clove garlic, crushed
1 tbsp chopped fresh basil
1 tbsp chopped fresh parsley
Freshly ground black pepper
1/4 cup lemon juice
1 tsp Dijon mustard
400 g button mushrooms, sliced
1 red capsicum, cut into thin strips

1.   Preheat oven to 200~C. Cut bread into 1 cm cubes and place on baking tray. Bake for 10 minutes. Bake at 190C until crisp and golden. Allow to cool.



2.   Mix together oil, garlic, herbs, pepper, lemon juice and mustard in a bowl.

3.   Pour over mushrooms and toss gently.

4.   Refrigerate for an hour before serving. When ready to serve, sprinkle bread cubes and capsicum on top and serve at once.

Nutritional information per serve: Protein 4 g; fat 7 g; carbohydrate 7 g; good dietary fiber 3 g; 420 kJ (100 Cals).

Other features: Good source of riboflavin and niacin and supplies some potassium. Low sodium (75 mg).


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