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 Information
Nutritional analysis per serving (2 servings)
226 calories; 20 grams fat; 2 grams saturated fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 2 grams protein; 10 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Beat oil and vinegar with wire whisk or fork. Beat in basil, oregano and pepper.
- Wash, seed and cut pepper into julienne strips.
- Wash, trim off stem ends and slice mushrooms.
- Wash and slice scallions thinly.
- Add vegetables to dressing; stir well.
- If red peppers are unavailable, green may be substituted, but the resulting salad will not be as sweet.
About 25 minutes
Dining and Cooking