Tangy Mushroom Salad

with apple & celery Makes 6 servings (5 cups) Total time: 30 minutes

FOR THE VINAIGRETTE, WHISK:

1/4 2 1 1

1

FOR THE SALAD, TOSS:

8 1

2 1/4 cup red wine vinegar Tbsp. olive oil Tbsp. Dijon mustard Tbsp. honey, preferably chestnut

Tbsp. minced shallots Salt and black pepper to taste oz. button mushrooms, stemmed and thinly sliced Pink Lady apple, quartered, cored, and thinly sliced ribs celery, thinly sliced cup chopped fresh parsley

For the vinaigrette, whisk together vinegar, oil, Dijon, honey, and shallots; season with salt and pepper.

For the salad, toss mushrooms, apple, celery, and parsley with vinaigrette.

Per serving: 78 cal; 5g total fat (1g sat); 0mg chol; 54mg sodium; 9g carb (1g fiber, 7g total sugars); 1g protein