Celery and Mushroom Salad with Parmesan Cheese

Adapted from Cooking Light Magazine

Ingredients

4 cups sliced mushrooms

2 cups thinly sliced celery

2 tablespoons extra-virgin olive oil

1 tablespoons fresh lemon juice

1/4 teaspoon salt

1/2 cup (2 ounces) shaved Parmesan cheese

Available at the market

Directions

1) Add oil to a pan, and sauté the mushrooms until brown. Combine mushrooms and celery in a large
bowl.

2) Combine, 1 tablespoon juice, and 1/4 teaspoon salt in a small bowl, stirring well with a whisk.

3) Add oil mixture to mushroom mixture; toss gently. Taste again; add more flavoring if needed.

4) Top with cheese.

Yield: 5 servings

Nutrition Facts: (per 1 cup serving): Calories: 117 ; Total fat: 8g; Total carbohydrates: 5g; 9 Dietary
fiber: 1g; Protein: 6g; Sodium: 223mg