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Alpine Mushroom Salad
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Rating: 5/5 (1 vote cast)

Meal Type: Lunch
Total Time:
Cook Method: Oven
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Alpine Mushroom Salad

Recipe Tags: Salad Recipes

Date Added: January 14, 2014

Ingredients:

2 Cups Mushrooms quart
1 Cup Mushroom cut into
1 Teaspoon Garlic chopped
1 Cup Tomato peeled,seeded,dice
2 Tablespoons Fresh Basil chopped
3 Tablespoons Olive Oil or lard
3 Tablespoons Lemon Juice depending on the
1 Tablespoon Balsamic Vinegar or red wine vinegar
1/2 Cup Sun Dried Tomato diced
1/4 Cup Italian Parsley chopped
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Directions:

1. Recipe by: Richard Chamberlain, Restaurant at the Little Nell, Aspen Preparation Time: 0:20 Preheat oven to 400 degrees F On a sheet pan, place the mushrooms, garlic, and olive oil.

2. Toss. Season. Bake in oven until light brown.

3. Remove. Toss with remaining ingredients. Keep at room temperature.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Mushroom, Tomato, Sulfites, Garlic, Fructose Malabsorption, Vinegar, Olive Oil allergies.
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