Ingredients

  • 3 tablespoons olive oil
  • 3 tablespoons red or white wine vinegar
  • ¾ teaspoon dried basil
  • 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

  1. Beat oil and vinegar with wire whisk or fork. Beat in basil, oregano and pepper.
  2. Wash, seed and cut pepper into julienne strips.
  3. Wash, trim off stem ends and slice mushrooms.
  4. Wash and slice scallions thinly.
  5. 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