Mushroom Salad

By Tonya_Speed

Nutrition per serving: (based on 6 servings) 228 Calories; 8g Fat; 7g Protein; 42g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 422mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.

Ingredients

• 2 cups chantrelle mushrooms
• 1 cup baby portabello mushrooms
• 2 cloves garlic, pressed
• Olive oil
• 1 large tomato, diced
• 2 tablespoons fresh basil, chopped
• Dressing Ingredients
• 3 tablespoons olive oil
• 2 lemons, juiced
• 1 tablespoon balsamic vinegar
• 1/2 cup sundried tomatoes, diced
• 1/4 cup flat leaf parsley, chopped

Preparation

Step 1

Preheat oven to 400 degrees.
Mix mushrooms with garlic.
Place mushrooms on baking or cookie sheet. Drizzle with olive oil, toss to coat and bake for about 5-10 minutes or until mushrooms are golden brown. Remove mushrooms from oven to serving bowl. Add fresh tomato and basil.
Mix together remaining ingredients and pour over mushroom mixture. Toss to cover and serve.