MUSHROOM SALAD

MUSHROOM SALAD
(Serves 2 persons)
A delicious salad low in sodium, consisting mostly of mushrooms which
is low in calories, and an excellent source of vitamin B, namely niacin
and riboflavin. Niacin is essential for producing the enzyme required to
convert sugar to energy and utilizing fat for tissue maintenance. As for
riboflavin, it is essential for utilizing niacin, vitamin B6 and folat.
225g Button or oyster mushrooms
(about 2 1⁄4 cups, when sliced)
1⁄4 Cup chopped onion
1/8 Teaspoon finely chopped garlic
1 1⁄2 Tablespoons extra virgin olive oil
1 Teaspoon chopped parsley
1 Cucumber, thinly sliced
2 Tomatoes, chopped
Dressing:
1 Tablespoon white wine vinegar
1 Tablespoon lemon juice
2 Tablespoons extra virgin olive oil
A dash of freshly ground black pepper
1⁄4 Teaspoon salt (optional)
2 Cups thinly sliced iceberg lettuce
2 Tablespoons chopped tomatoes, reserved from the above quantity
1. Wipe mushrooms with a wet towel, then dry. Slice thinly. In a
small frying pan, heat olive oil, stir in onion and garlic until soft. Stir
in mushrooms gently until slightly soft. Avoid crushing the
mushroom. Remove from heat, Place on a plate. Allow to cool.
2. Retain some of the parsley, 2 tablespoons tomatoes and half of
the cucumber. Toss the rest of the vegetable with the mushrooms.
3. Combine and whisk the dressing ingredients. Sprinkle over the
mushroom and toss gently. Cover and refrigerate for at least 1
hour.
4. For serving, thinly slice lettuce, line the serving dish with lettuce,
pile the mushrooms in the middle. Arrange the cucumber and
tomato slices around the mushroom. Sprinkle the top of the pile
with parsley and serve.

For Your Information Mushroom:
Contains Niacin which helps the body to produce essential
enzymes for converting sugar to energy and burn fat to maintain
healthy tissues.
Certain mushrooms like Shitaki, Mataki, and Oyster proved to have
characteristics that strengthen the immune system and fight
cancer as well as high cholesterol. Above all, mushrooms are
delicious and popular.