Kidney Community Kitchen

Kidney Community Kitchen

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Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/warm-mushroom-salad-with-watercress/

Warm Mushroom Salad with Watercress

Diet Type | | Meal Type |

Recipe developed by Chef Leslie Cairns

Warm Mushroom Salad with Watercress

This versitile salad pairs well with grilled meats or pasta.

Ingredients

4 tbsp
olive oil
2 tbsp
balsamic vinegar
1/2 tsp
thyme
1 cup
assorted mushrooms
1/2 cup
shallots
4 cups
of mixed greens (including watercress)

Directions

  1. Saute mushrooms and shallots in olive oil.
  2. Season with thyme and finish with balsamic vinegar.
  3. Serve over a bed of greens.

Nutrient Analysis

  • Calories: 628 KCal
  • Protein: 4 g
  • Carbohydrates: 24 g
  • Fibre: 4 g
  • Total Fat: 52 g
  • Sodium: 124 mg
  • Phosphorus: 212 mg
  • Potassium: 1360 mg

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