Tarragon Mushroom Salad
This is a great make-ahead salad and perfect for a brown-bag lunch.
20 ounces button mushrooms, sliced (7 cups)
1 cup diced red bell pepper
1/3 cup plain fat-free yogurt
2 tablespoons white wine vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon tarragon
1/2 teaspoon salt
1/4 teaspoon black pepper
1 In a small bowl, whisk together the yogurt, vinegar, oil, tarragon, salt, and black pepper.
2 In a medium bowl, toss together the mushrooms and bell pepper. Add the dressing and toss to combine.
3 Set aside at room temperature for 1 to 2 hours to let the mushrooms begin to wilt and the salad to develop flavor. Toss well before serving.
Per serving: 2V
Makes 4 servings.
Per serving: 79 calories, 3.9g total fat (0.5g saturated), 0mg cholesterol, 1.5g dietary fiber, 8.6g carbohydrate, 5g protein, 308mg sodium.