Nutritional Info

Nutrition Facts

Serving Size 1 (96g)

Calories 298
Calories from Fat 238 (80%)
Amount Per Serving %DIV
Total Fat 26.5g 41%
Saturated Fat 4.6g 23%
Monounsaturated Fat 19g
Polyunsaturated Fat 2.8g
Trans Fat 0.0g
Cholesterol 29mg 10%
Sodium 667.2mg 29%
Potassium 154.4mg 3%
Total Carbohydrate 2.8g 1%
Dietary Fiber 0.3g 1%
Sugars 0.4g
Protein 11g 22%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
Recipe Description
For an all year round salad, you can't beat this on made with mushrooms, celery and carrots. White mushrooms can be used, or you can substitute a wild mushroom such as porcini. Be sure to slice the vegetables paper thin. Use a food processor with the narrowest cutting blade or a mandoline slicer for best results.
Prep time
15 min
Cook time
0 min
Ready In
15 min


Serves Tool

Serves To:USMetric
2   tender celery ribs, sliced paper thin
2   medium carrots, sliced paper thin
2/3 Cup(c)  extra virgin olive oil
3 Tablespoon(T)  fresh lemon juice
1 Pinch(pn)  salt, to taste
2 Ounce(oz)  small wedge of parmigiano-reggiano
1 Pinch(pn)  black pepper, freshly ground, to taste
12 Ounce(oz)  white mushrooms, sliced paper thin


On a large platter, toss together the mushrooms, celery and carrots. Whisk together the oil, lemon juice, salt and pepper to taste. Pour the dressing over the salad and toss well. Taste and adjust seasoning. With a swivel blade vegetable peeler, shave the cheese over the salad. Serve immediately.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Enter multiple addresses on separate lines or separate them with commas.