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Ingredients
3 tablespoons olive oil
3 tablespoons red or white wine vinegar
¾ teaspoon dried basil
⅛ teaspoon dried oregano
Freshly ground black pepper to taste
1 large red pepper
4 medium mushrooms
2 large scallions
Nutritional analysis per serving (2 servings)
8 grams carbs; 222 calories; 15 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 21 grams fat; 3 grams fiber; 10 milligrams sodium; 3 grams protein; 5 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
- Step 1
Beat oil and vinegar with wire whisk or fork. Beat in basil, oregano and pepper.
- Step 2
Wash, seed and cut pepper into julienne strips.
- Step 3
Wash, trim off stem ends and slice mushrooms.
- Step 4
Wash and slice scallions thinly.
- Step 5
Add vegetables to dressing; stir well.
If red peppers are unavailable, green may be substituted, but the resulting salad will not be as sweet.
Private Notes