Mushroom and Pepper Salad
Published February 24, 1981
- Total Time
- About 20 minutes
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Ingredients
1 large sweet red pepper, about ½ pound
1 large sweet green pepper, about ½ pound
¾ cup celery cut crosswise into quarter-inch pieces
¼ pound mushrooms, thinly sliced, about 2 cups
2 unblemished large endive
¼ cup chopped scallions
2 tablespoons lemon juice
1 tablespoon red wine vinegar
3 tablepsoons olive oil
¼ teaspoon sugar
Nutritional analysis per serving (4 servings)
9 grams carbs; 43 calories; 1 gram fat; 4 grams fiber; 39 milligrams sodium; 2 grams protein; 4 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
Cut away the outer core of each pepper.
- Step 2
Bring enough water to the boil in a saucepan to cover the peppers when added. Add the peppers and cook about two minutes, no longer. Remove the peppers but leave the water in the saucepan.
- Step 3
Using a paring knife, pull off the skin of the red pepper. The green pepper will not skin properly.
- Step 4
Cut the peppers lengthwise into quarters. Remove any veins and seeds. Cut the quartered peppers into quarter-inch crosswise strips.
- Step 5
Add the celery to the boiling water and let simmer about 30 seconds. Drain.
- Step 6
Trim off the base of the endive. Cut the endive crosswise into quarter-inch thick pieces.
- Step 7
Combine the peppers, mushrooms, celery, endive and scallions in a salad bowl.
- Step 8
Put the lemon juice and vinegar in a small mixing bowl and gradually beat in the oil and sugar. Beat well with a wire whisk. Pour the sauce over the mushroom mixture. Toss and serve.
Private Notes