Serves: 8
Total Calories: 146
Prep time: 20 minutes
Total time: 20 minutes

2 1/2 quarts water
3 tablespoons lemon juice
3 pounds small fresh mushrooms
2 carrots thinly sliced
2 celery ribs thinly sliced
1/2 medium red bell pepper (or any color) chopped
1 small red onion chopped
1 tablespoon minced fresh parsley
1/2 cup sliced stuffed olives
1 (2 1/4-ounce) can sliced ripe olives drained
DRESSING
1/2 cup Italian salad dressing
1/3 cup red or white wine vinegar
1 large clove garlic minced
1/2 teaspoon dried oregano

In a large saucepan, bring water and lemon juice to a boil. Add mushrooms and cook for 3 minutes, stirring occasionally. Drain and cool. Place mushrooms in a large bowl with carrots, celery, bell pepper, onion, parsley, and olives. Combine all dressing ingredients in a small bowl or jar with a tight-fitting lid; shake or mix well. Pour over salad. Cover and refrigerate overnight.

Nutritional Facts:

Serves: 8
Total Calories: 146
Calories from Fat: 50

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Greek Lentil Salad
Herbed Tomato Vinaigrette
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Mint Infused Fruit Salad
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Smoked Cheddar Waldorf Salad
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