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Teriyaki Mushroom Salad

By: Janice Mitchell  
"'This hot salad is quick, easy and so good,' enthuses Janice Mitchell of Aurora, Colorado. 'Served with a bowl of hearty tomato soup, it makes a wonderful luncheon.'"

Rating: This weblink has been rated 3 times with an average star rating of 4.3 Read Reviews (3)

Rate/Review | 58 people have saved this

Prep Time:
15 Min
Cook Time:
5 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 2 servings
 

Ingredients

  • 2 teaspoons butter
  • 1/2 pound sliced fresh mushrooms
  • 1/2 medium green bell pepper, thinly sliced
  • 1/2 small onion, thinly sliced
  • 2 teaspoons reduced-sodium teriyaki sauce
  • 2 teaspoons reduced-sodium soy sauce
  • 4 lettuce leaves
  • 2 bacon strips, cooked and crumbled

Directions

  1. In a nonstick skillet, melt butter. Add the mushrooms, green pepper, onion, teriyaki sauce and soy sauce; saute for 5 minutes or until vegetables are crisp-tender. Spoon onto lettuce leaves. Sprinkle with bacon.

Footnotes

  • Nutritional Analysis: 3/4 cup equals 122 calories, 7 g fat (3 g saturated fat), 16 mg cholesterol, 454 mg sodium, 10 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 15, 2007 by Nicole 
Very tasty dish, used portabellos as well and it couldnt have come out better! yummy MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 11, 2007 by megthemaster 
This dish was amazing. I used the large portobello mushrooms, about the size of my hands, and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2006 by Carrie 
A little too much sauce, so I used a slotted spoon to serve but very tasty! MORE

 
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