Try this Thai Mushroom Salad recipe, or contribute your own.
Suggest a better description1. Mix together all the dressing ingredients in a large bowl. Add the mushrooms, mooli and spring onions and mix well. 2. Cover and leave to marinate for at least 2 hours in the fridge. Season to taste. Serve spooned over crisp lettuce leaves. NOTES : Preparation: 10 minutes, plus marinating Serves 4 Not suitable for freezing Make ahead Per serving: 136 cals, 12g fat Cost: =A31.20p per portion Recipe by: BBC Vegetarian Good Food, July 1997 Posted to MC-Recipe Digest V1 #645 by Kerry Erwin
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Serving Size: 1 Serving (230g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 109 | ||
Calories from Fat: 95 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.5g | 14 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 555.2mg | 19 % | |
Potassium 128mg | 3 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 2.4g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 109
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