Mushroom Salad | Mushroom Wrap

Mushroom Salad Wraps

This crunchy mushroom salad is perfect for a light meal on a hot Summer day. Use it as a filling on a wrap, a sandwich or serve it with sliced tomatoes and no bread at all.

For this recipe I used dried Shiitake Mushrooms as most mushroom lovers actually prefer these over fresh. The savory flavor of the dried version is wonderfully rich and a bit smoky while the drying process which also breaks down the mushroom’s proteins and converts them to valuable amino acids. They’re also packed with vitamins and minerals (including B vitamins, calcium and potassium) and many believe they are also natural immune boosters.

This is a good recipe to make ahead of time. It will keep in the refrigerator for about 4 days.

Crunchy Mushroom Salad for Sandwiches

Ingredients:

1 tsp canola oil
7 chopped Dried Shitake Mushrooms
4 tablespoons fresh lemon juice
1/4 cup plain, fat-free yogurt
1 tablespoon Low Sodium Tahini Paste - click for a recipe to make your own
2 cups angel hair shredded cabbage
1 green or red bell bell pepper, diced
4 scallions, diced
1 jalapeño pepper, seeded and finely diced
2 teaspoon Red Pepper Flakes
1 dash of Ground Black Pepper Medium Grind
2 8" Multi Grain Wraps

Directions:

In a small to medium saucepan add dried mushrooms and just enough water to cover them completely.
Bring to a boil, remove from the heat and cover. Let cool for 30-40 minutes. Drain off excess liquid.
In a heavy skillet add oil and mushrooms. Sauté for 10 minutes or until golden brown. Remove from heat to cool.
Using a food processor add lemon juice, yogurt, Tahini and cooked mushrooms blending to a smooth paste
In a medium bowl combine the mushroom mix, cabbage, green pepper, scallions, jalapeno, hot pepper flakes and pepper
Cover and chill for at least one hour before serving
Keeps for 4 days refrigerated

Serves: 2

Nutritional Information (per serving):

Calories 287
Protein 14g
Carbs 43g
Cholesterol 1.5mg
Fat 10g
Sat Fat 1g
Sodium 170mg
Sugar 11g

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