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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.'"

Rate/Review | Read Reviews (3)

Prep Time:
15 Min

Cook Time:
5 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

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

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.