Mushroom Salad Recipe
1/4 cup canned, reduced sodium chicken broth
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil
3 tablespoons lemon juice
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground pepper
1 clove garlic, minced
1 1/2 pounds fresh mushrooms, quartered
Combine first 9 ingredients in large bowl and mix well. Add mushrooms and gently toss. Cover and chill at least 2 hours, tossing occasionally to coat.
Makes 6 Servings
Serving Size: 6 ounces
Nutrients per serving:
Calories: 40
Total fat: 1 gram
Saturated fat: 0 grams
Cholesterol: 0 mg
Sodium: 205 mg
Carbohydrate: 6 grams
Protein: 2 gram
Dietary fiber: 2 gram
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