Serves: 6
Total Calories: 337
1. In a small bowl or blender container, combine olive oil, vinegar, mustard, tarragon, oregano, salt and pepper blend thoroughly. Pour over mushrooms and gently stir to coat evenly. Let stand for 2 to 3 hours. Spoon onto individual lettuce-lined salad plates and garnish with avocado, olives and bacon.
This Marinated Mushroom Salad recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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