Mushroom, Parmesan And Celery Salad

By Moira Hodgson

Published November 2, 1985

Total Time
5 minutes
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Featured in: FOOD; PARMESAN: TAKE CARE IN SELECTING IT AND ENJOY ITS USEFULNESS

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Ingredients

Yield:6 servings

  • 1 pound mushrooms, washed and thinly sliced

  • 2 ounces Parmesan cheese, in small pieces

  • ¾ cup sliced celery

  • 2 tablespoons lemon juice

  • 5 tablespoons extra-virgin olive oil

  • Coarse salt and freshly ground pepper

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

4 grams carbs; 6 milligrams cholesterol; 157 calories; 9 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 14 grams fat; 1 gram fiber; 266 milligrams sodium; 6 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the mushrooms, Parmesan and celery in a serving bowl.

  2. Step 2

    In a separate bowl, mix together the lemon juice, oil and salt and pepper to taste. Pour over the salad and toss it to mix. Serve at once.

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