Mushroom Salad (No-Cook recipe, Perfect Side to Protein)

This is such a simple but surprisingly interesting dish. I made this last Sunday and served it with some grilled brisket, green beans with nuts and cranberries and brown rice with onion and dill. Let’s say it was more than what we needed. I think any of the sides alone would have sufficed. In the future, this particular recipe will be a go-to recipe when I want to cut some corners and offer up another side, but without any of the effort.

Mushroom Salad

Ingredients

  • 3 Tbsp lemon juice
  • 3 Tbsp olive oil
  • 32 oz. oyster or crimini mushrooms, sliced (get 4 packets of 8-oz sliced ones to save some time)
  • 1/2 cup swiss or Jarlsberg cheese, shredded
  • 1/2 cup Italian parsley, chopped,
  • 1/2 tsp salt or to taste
  • 1.4 tsp black pepper or to taste

In a small bowl, mix in the lemon juice, olive oil, salt and pepper to make the dressing. In a large bowl, combine the mushroom, cheese, parsley and drizzle the dressing. You may not need all of it, so be judicious. Serve with grilled protein, like a lean beef or chicken.

Serves 4.

Here are the nutritional facts:

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