Directions
- Saute mushrooms and shallots in olive oil.
- Season with thyme and finish with balsamic vinegar.
- Serve over a bed of greens.
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)
Nutrient Analysis
Calories: 159 KCal
Protein: 2.2 g
Carbohydrates: 7 g
Fibre: 1.5 g
Total Fat: 14 g
Sodium: 26 mg
Phosphorus: 54 mg
Potassium: 329 mg
Renal Diet Nutrient Analysis
Servings per recipe: 4
Serving size: 1/4 of the salad (about 1 1/2 cups)
Renal and Diabetic Exchanges
2 vegetable